Cranberry Vinaigrette

1 cup fresh or frozen cranberries

1/3 cup sugar

1/3 cup water

½ cup apple cider vinegar

1 ½ tsp Dijon mustard

3 Tbs extra-virgin olive oil

Combine the cranberries, sugar, and water in a small saucepan and cook over medium heat, stirring occasionally, until the cranberries pop, about 5 minutes

Pour the cranberry mixture into a blender or the bowl of a food processor fitted with a steel blade attachment. Add vinegar and mustard and pulse until just combined. Add the olive oil and pulse until smooth.

Pat