‘Tis the season, for fresh cranberries.
Are you craving a bright, lite, and healthy dressing to perk up your greens? Look no further.
fresh cranberry salad dressing photo by vsimon
This one is simple, gluten free, fat free, low cal, packed with flavor and nutrition.
It can be sugar free too. I have successfully made it with Splenda for clients that want that. And I think your choice of sweetener, whatever it is, would work. Go ahead, give a go. And please let us know.
The cranberries give it wonderful body. This is a stick to your greens dressing. Not a slide to the bottom of the plate dressing.
Cranberry Salad Dressing
|yield: about 1 cup||metric measures|
|1 cup fresh or frozen whole cranberries||100 gm|
|3/4 cups water||180 ml|
|1/4 cup sugar||50 gm|
|2 tablespoons apple cider vinegar||30 ml|
|1/2 teaspoons dried tarragon||to taste (it is less than 1 gm)|
In a small saucepan, cook everything but the tarragon. Heat until all the berries plop apart and the sauce thickens.
Put dressing into a small bender and puree until smooth.
The dressing thickens a bit as it cools. When it is completely cool, stir in 1 or 2 tablespoons of water if you like it thinner.
Refrigerate leftovers, they keep for several weeks.
Skip the marshmallows and drizzle over mashed sweet potatoes. Oh, that is radical!
Or top a salad of fresh spinach and shredded chicken or turkey. And chewy dried cranberries, crisp apple slices, and crunchy walnuts.
What are your ideas?