Prep 20 mins
Cook 0 mins
Since I enjoyed this at a friend's home, it's become our favorite salad dressing. Goes well with greens and fruit both. Originally paired with what we now call our Holiday Salad. Texture varies with the freshness of berries, but the flavor is great.
- 1 1⁄2 cups fresh cranberries (I have also successfully used frozen and dried)
- 1⁄2 cup sugar
- 1⁄2 cup cider vinegar
- 1⁄2 cup raspberry vinegar or 1⁄2 cup other fruit vinegar
- 2 teaspoons Dijon mustard
- 1⁄2 cup orange juice
- 1 1⁄2 cups safflower oil or 1 1⁄2 cups other light oil
- 1⁄2 teaspoon salt
- black pepper
- In a small saucepan, place berries, sugar and vinegars. Bring to a boil, turn down to a constant simmer and cook about 5 minutes- until berries start to pop. (If using frozen or dried berries, just time this for 5-6 minutes as berries will not pop.)
- Cool to room temperature.
- Puree in food processor. Add mustard, orange juice, salt and pepper.
- With processor running, add oil through drip tube.
- Keeps 1-2 weeks in refrigerator. I have made half batches very successfully, or this can be frozen.
Wow, very nice and tasty dressing. We had this tonight over a "fall" chef salad with chicken, cheese, tomatoes, lettuce and pears! Very easy to make and delicious, what more can you ask.