This recipe yields just over 1 1/4 cups and is so simple to make.
1 cup of fresh or frozen cranberries (I used fresh)
1/4 cup + 2 TB apple cider vinegar
1/4 cup pure maple syrup or adjust to taste
1.5 tsp Dijon mustard
1/2 cup + 1 TB fresh clementine or Orange juice (can use bottled)
2 TB extra virgin olive oil
1/2 tsp kosher salt or to taste (I didn't end up using all this salt)
Freshly ground black pepper
- In a medium pot, heat cranberries, maple syrup and vinegar over medium heat until the cranberries burst, about 7-10 minutes
- Slightly cool cranberry mixture and place in a blender along with the rest of the ingredients (except S&P). Blend until smooth. Now add salt 1/4 tsp at a time to taste and blend again. Adjust other ingredients if necessary at this time. I like this dressing with a bit of tart taste to let the cranberries shine but you can always add more syrup if you want. Should keep 5-7 days in the fridge in an air tight container.