Cranberry, maple, apple, and clementine make one
lovely stand-out holiday dressing. This festive cranberry dressing
is sweet with a light tangy aftertaste. Feel free to use more or
less maple syrup to adjust to your own taste buds. You can also use
any type of sweet citrus that you prefer.
Yield: just over 1 and
• 1 cup fresh or frozen
• 1/4 cup + 2 tbsp apple cider vinegar
• 1/4 cup
pure maple syrup, or adjust to taste
• 1.5 tsp Dijon mustard
1/2 cup + 1 tbsp fresh clementine or orange juice (or use bottled)
• 2 tbsp extra virgin olive oil
• 1/2 tsp kosher salt, or to
• Freshly ground black pepper
1. In a medium pot, heat the cranberries, maple syrup, and
vinegar over medium heat until the cranberries burst, about 7-10
2. Slightly cool cranberry mixture and place in a
blender along with the rest of the ingredients (except salt and
pepper). Blend until smooth. Now add salt, 1/4 tsp at a time, to
taste. Blend again. Adjust other ingredients to taste if necessary.
You may want more maple syrup than I used. I liked this dressing
with a bit of tart aftertaste to really let the cranberries shine.
Place in fridge to chill. Should keep in fridge in an air-tight
container for up to 5-7 days.
Your question and comments are welcome