I've already bought my first three pound bag of cranberries of the season! It's so exciting!
I've already thought of the many "cranberry" things to make -- and wondered about new recipes!
This is a new recipe. I'm taking a salad to lunch tomorrow with new friends and wanted something that wasn't expected -- what better than a tart dressing on beautiful spinach greens!
I'm already excited!
The original recipe called for 1/4 cup of cranberries. Really!?!?! Only 1/4 of a cup -- you could hardly taste that! So, I went a little wild and added more!
The recipe also called for 1 cup of oil -- but I wanted to add cranberry juice -- one for a little extra punch of tartness and also for color. So, I reduced the oil significantly and added the juice. I'm pleased with the changes. But if you want to fiddle with the recipe -- go ahead, it won't hurt my feelings!
Remember, this has cranberries in it -- so it has a bit of a bite to it -- which I love this Fall season!
Fresh Cranberry Vinaigrette Dressing
2/3 cup fresh or frozen cranberries, thawed (original recipe is only 1/4 cup)
1/4 cup balsamic vinegar
1-3 tablespoon chopped red onion
1 tablespoon sugar
1 teaspoon Dijon mustard
1/4 cup vegetable oil (original recipe is 1 cup)
1/4 cup cranberry juice (original recipe doesn't include this ingredient)
Puree cranberries in processor until smooth. Add vinegar, onion, sugar and mustard and process until well blended. With processor running, gradually add oil and juice and process until well blended. Transfer to serving container. Season to taste with salt and pepper, if desired.