Merry Christmas to everyone! I hope you and yours are having a wonderful Christmas!


• ¼ C fresh or frozen cranberries (if frozen, thaw cranberries first)
• 2 T balsamic Vinegar
• 2 T sherry Vinegar (if you can’t find sherry vinegar, can substitute red wine or rice vinegar)
• 1 T sugar
• 1 t Dijon Mustard
• ¼ t dried rosemary
• 1 c canola oil
• ¼ t salt
• ¼ t fresh ground pepper


In the work bowl of a food processor, puree cranberries until smooth. Add vinegars, sugar, mustard, thyme, and rosemary. Pulse to combine. With food processor running, gradually add the oil and process until well blended. Cover and refrigerate for at least 4 hours.
Before serving, bring to room temperature and whisk the dressing again.

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