1 cup frozen Michigan cranberries, defrosted
juice of 2 fresh oranges
2-1/2 ounces Michigan honey
zest of 1 orange
3 ounces Michigan sugar
2 ounces sherry vinegar
16 ounces Zeeland Food Services 100% soybean oil
 
In a food processor, add the first 5 ingredients and process until semi-smooth. Add sherry vinegar. Add soybean oil in a slow, steady stream.
Yield: 26 ounces

Recipe courtesy of Chef Frank Turner, Morels - A Michigan Bistro