Prep 5 mins
Cook 0 mins
Beautifully-colored salad dressing works well with greens and is also great over bananas and pears. Recipe makes 2 1/2 cups so it's great for large get togethers.
- 1 cup cranberries
- 1 medium navel orange, peeled and sectioned
- 2⁄3 cup sugar
- 1⁄2 cup cider vinegar
- 1 teaspoon salt
- 1 teaspoon ground mustard
- 1 teaspoon grated onion
- 1 cup olive oil
- Process all ingredients except oil in a food processor or blender; with motor running, gradually add oil in a steady stream.
A++++++++. This was super easy to make and had a great flavor. I did a trial run with my parents and husband...they loved it. Sweet, but not too sweet, tart and creamy and absolutely delicious. I only had lemonsso I substituted the lemon for the orange. We had it on spinach with feta and julienned carrots and walnuts. MMMMMM. My husband liked it so much he kept dipping veggies in it (may make with less oil for a dip). Will be bringing it to Thanksgiving Day. Thanks for the keeper.
This is not only the prettiest dressing I've ever made but it's hands down the best - I'm so glad it made so much. I used 3/4 C of oil and had it over a garden salad. It whipped up so quickly in the blender it was no problem to make for a quick lunch. Thanks for posting this!
This was very good! I subbed stevia for the sugar and used this for a spinach salad with green apples, pears, pecans, & dried cranberries. Love cranberries and this was a beautiful showcase of them. Thanks!!