Ingredients
6 ounces (1/2 package) fresh cranberries
1/4 cup orange juice
2 Tablespoons GOLDEN BLOSSOM HONEY
1 Tablespoon Dijon mustard
3 Tablespoons apple cider vinegar
1/4 cup olive oil
1/2 Tablespoon shallots, chopped
1 teaspoon fresh sage, chopped
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
In a small saucepan over medium-high heat, bring cranberries, orange juice and honey to boil. Reduce heat slightly and cook for 5-7 minutes, stirring often.
Remove from heat and cool. In a blender or food processor, puree cranberry mixture. Set aside.
In a medium mixing bowl, whip together mustard, vinegar, oil and cranberry puree. When dressing is smooth and thick, stir in shallots and sage. Salt and pepper to taste. Toss with your favorite greens or refrigerate dressing until needed.
Yields: 1 1/2 cups
Remove from heat and cool. In a blender or food processor, puree cranberry mixture. Set aside.
In a medium mixing bowl, whip together mustard, vinegar, oil and cranberry puree. When dressing is smooth and thick, stir in shallots and sage. Salt and pepper to taste. Toss with your favorite greens or refrigerate dressing until needed.
Yields: 1 1/2 cups
