Cranberry-Almond Vinaigrette

½ cup cranberry juice

1 tablespoon lemon juice

1 tablespoon dried cranberries, finely chopped

1 tablespoon finely chopped shallot

1 tablespoon finely chopped fresh parsley

2 teaspoons ground almonds

½ teaspoon crushed red pepper flakes

½ teaspoon garlic powder

2 teaspoons salt

1 tablespoon white sugar

⅓ cup vegetable oil

Whisk together the cranberry juice, lemon juice, cranberries, shallot, parsley, almonds, red pepper flakes, garlic powder, salt, and sugar in a small bowl until the sugar has dissolved. Whisk in the vegetable oil until the dressing is thick and smooth.