Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
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  • 1 star values: 0

Serve with arugula and goat cheese for a tart, peppery salad. This thick salad dressing is also delicious spread on turkey sandwiches, or with roasted meats such as chicken, pork, and duck.

Recipe by Cooking Light November 2006


Recipe Summary test

6 servings (serving size: 4 teaspoons)


Ingredient Checklist


Instructions Checklist
  • Place juice and cranberries in a small saucepan; bring to a boil. Cook until reduced to 1/4 cup (about 5 minutes). Combine cranberry mixture, oil, and remaining ingredients in a small bowl; stir well with a whisk.


Nutrition Facts

53 calories; calories from fat 39%; fat 2.3g; saturated fat 0.3g; mono fat 1.6g; poly fat 0.2g; protein 0.1g; carbohydrates 8.4g; fiber 0.5g; iron 0.1mg; sodium 52mg; calcium 8mg.