Oysters in Cranberry Mignonette Sauce

We served these as the appetizer for Thanksgiving, and it was really wonderful. Basically used the cranberry sauce in as many things as we could. 

• 1 dozen oysters (we used Island Creek, b/c that's what they had)
• 1 T. minced shallots
• 4 tsp champagne vinegar
• a few T. Cranberry sauce, try to get as few berries as possible, and just the saucier part
• Kosher salt, and pepper

Mix together mignonette ingredients, and let sit for a half an hour or so. Serve oysters on ice, with lemons.