- 1 cup fresh cranberries
- 1 tablespoon fresh minced ginger
- 1/2 cup maple syrup
- 1/2 cup orange juice
- 1/4 cup balsamic vinegar
- 1 cup olive oil
- Salt and pepper, to taste
Place cranberries in a small saucepan with ginger, maple syrup, orange juice and balsamic vinegar. Boil over medium-high heat until berries pop, about 15 minutes.
Place mixture in a blender or food processor and puree. With the blade running, add oil in a thin stream. Add a little extra orange juice if the mixture is too thick. Season with salt and pepper.
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