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Prep Time: 20 Minutes Cook Time: 7 Minutes |
Ready In: 27 Minutes Servings: 4 |
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Like that this has ingredients that I always have on hand. Good on salads with nuts, feta, and apple or pear but might be good for marinating a chicken breast but remember the yield is about 3/4 cup. Ingredients:
2 tablespoons dried cranberries |
1 1/2 cups unsweetened cranberry juice, divided |
1 tablespoon olive oil |
2 teaspoons onions, finely chopped |
4 teaspoons orange juice |
2 teaspoons red wine vinegar (to taste) |
1 1/2 teaspoons honey, agave nectar or 1 1/2 teaspoons xylitol sweetener, to taste |
1/8 teaspoon salt, to taste |
1/8 teaspoon pepper, to taste |
Directions:
1. Put cranberries into cup with 1/4 cup of cranberry juice and allow them to plump, about 20 minutes.
2. Place 1 1/4 cups of cranberry juice in a sauce pan and bring to a boil.
3. Continue to boil over high heat until liquid is reduced to a half cup, about 10 minutes.
4. Drain cranberries, and throw away the juice.
5. Whisk together the cranberries, reduction and remaining ingredients until smooth. It will be a bit clumpy but add texture to salad.
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