Gallery

Recipe Summary

total:
10 mins
Servings:
22
Yield:
2-3/4 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a blender or food processor, combine the cranberries, vinegar and garlic. Cover and blend or process for 1 to 2 minutes or until nearly smooth.

    Advertisement
Instructions Checklist
  • Add oil, sugar, salt, dry mustard and black pepper to cranberry mixture. Cover and blend or process about 1 minute more or until well combined. Serve immediately or transfer to a storage container. Cover and store in refrigerator up to 2 weeks. Stir well before serving over mesclun. Makes about 2-3/4 cups (22, 2-tablespoon servings).

Nutrition Facts

168 calories; total fat 15g; saturated fat 2g; cholesterolmg; sodium 113mg; carbohydrates 9g; fiber 1g; protein 1g; vitamin a 486IU; vitamin c 4mg; calcium 20mg; ironmg.

Reviews