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Fresh Oysters with Pickled Cranberry Mignonette

Fresh Oysters with Pickled Cranberry Mignonette

In the spirit of Thanksgiving, we’re featuring what you would call “Not Your Grandmother’s Mignonette.”  We hope you enjoy this pucker-inducing addition to the holiday table. Finally, there’s a cranberry sauce worth getting excited about on the Thanksgiving table.

  • ¼ cup Champagne vinegar
  • 1 tbsp minced shallot
  • 2 tbsp finely chopped fresh or frozen cranberries
  • 1 tsp honey
  • ⅛ tsp sea salt
  • ⅛ tsp freshly ground pepper
  • 1 dozen oysters, shucked
  1. In a medium bowl, stir together the vinegar, shallot, cran­berries, honey, sea salt, and pepper. Taste and adjust the seasoning, keeping in mind that you want mouth-­puckering tartness.
  2. Serve over fresh oysters arranged on a bed of crushed ice and rock salt to keep them cold and fresh.
  3. Enjoy!
Note: The mignonette can be prepared up to three days in advance.
Photo and Recipe Credit: Sunset

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