Cranberry Salad Dressing

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.

• Ready In: 20 mins
• Serves: 32-36

Ingredients

• 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

Directions

1. 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.)
2. Cool to room temperature.
3. Puree in food processor. Add mustard, orange juice, salt and pepper.
4. With processor running, add oil through drip tube.
5. Keeps 1-2 weeks in refrigerator. I have made half batches very successfully, or this can be frozen.