- 1 cup cranberries
- 1 medium navel orange, peeled and sectioned
- 2/3 cup sugar
- 1/2 cup vinegar
- 1 teaspoon salt
- 1 teaspoon ground mustard
- 1 teaspoon grated onion
- 1 cup vegetable oil
- In a blender, combine the cranberries, orange, sugar, vinegar, salt, mustard and onion. While processing, gradually add oil in a steady stream. Refrigerate. Yield: about 2-1/2 cups.
Originally published as Cranberry Salad Dressing in Quick Cooking November/December 1999, p46
Reviews for Cranberry Salad Dressing
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review