This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"There are four unbroken rules when it comes to Thanksgiving: there must be turkey and dressing, cranberries, mashed potatoes, and pumpkin pie."
-John Hadamuscin, Chef
This is a great salad dressing for your holiday table. I love cranberry sauce but sometimes you want a little something different. (Something that doesn't have lines from the can on the edges of the cranberry sauce.) This is a light dressing with a lot of great cranberry flavor. The olive oil really complements the cranberries and brings out the fruity flavor and aromas.
Servings: 8 | Serving size: about 3 tablespoons
Cooking Time: 45 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe keeps well for about 4 days in the refrigerator.
|1 cup||dried sweetened cranberries|
|1 1/2 cups||water|
|1/2 cup||white wine vinegar|
|1/4 cup||white wine|
|1/8 tsp||dried tarragon|
|fresh ground black pepper (to taste)|
|2 Tbsp||extra virgin olive oil|
Place the cranberries, water, white wine vinegar, white wine, tarragon, salt and pepper in a small sauce pan over medium heat. Cover and when the mixture begins to boil, reduce the heat to a simmer.
Simmer for about 30 minutes until most of the liquid has reduced.
Let cool and then blend until smooth. Add the olive oil and whisk until smooth. Chill.
Prior to serving, if the dressing is too thick, add cold water 1 tablespoon at a time to thin.
Serving size: about 3 tablespoons
Amount Per Serving
|Calories 83||Calories from Fat 21|
|% Daily Value|
|Total Fat 4g||6%|
|Saturated Fat 0g||2%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 13g||4%|
|Dietary Fiber 1g||3%|
|Vitamin A 0%||Vitamin C 0%|
|Calcium 0%||Iron 1%|
|Vitamin K 3 mcg||Potassium 12 mg|
|Magnesium 2 mg|