I love fresh cranberry sauce. It's fun to cook because the berries pop like popcorn, and the color is beautiful. I like to make a large batch and preserve it in canning jars so it's handy to add to recipes all through the winter. I was making a really nice salad dressing with my blackberry jelly this summer, and found that cranberry sauce tastes great in the recipe too. It is sweet, smokey, with just a small vinaigrette bite.
1/2 cup jellied cranberry sauce
1/2 tsp liquid smoke flavoring
1 tsp onion salt
1/2 cup olive oil
1 cup apple cider vinegar
1 1/2 cups sugar
1 tsp xanthan gum
sugar and vinegar in a small pot. Heat to a low boil, stirring until
the sugar is dissolved. Remove from heat and set aside to cool slightly.
Place vinegar mixture and remaining ingredients except xanthan gum in a blender. Blend to
mix, then add xanthan gum and continue to mix until dressing has thickened,
about 1 minute. Makes approximately 2 cups of salad dressing. Store in the fridge for up to 2 weeks.
Note: I use xanthan gum for gluten-free baking, and find it also thickens and holds oil and vinegar together. If you want to leave it out, the dressing will taste the same, just shake before use.