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Author Notes: This dressing "tastes like the holidays." Serve a beautiful deconstructed salad, or toss it with chopped romaine lettuce. Add a cool, crisp, sour note with thinly sliced green apples, refreshing grape halves, blue cheese crumbles, bacon crumbles, fresh chopped chives or green onion, and homemade candied walnuts. —Diane Friederich
Makes 2 1/2 cups
For the salad dressing...
- 1/4 cup fresh cranberries (or leftover cranberry jelly)
- 2-3 tablespoons hot-sweet pepper jelly
- 1/3 cup cranberry juice
- 1/4 cup tart cherry juice
- 2 teaspoons spicy brown mustard
- 2 teaspoons maple syrup
- 1 teaspoon maple extract
- 1 bunch chives, chopped
- 1 pinch zest from orange
- 2-3 tablespoons apple cider vinegar
- 1/3 cup grapeseed, canola or liquid coconut oil
- 1/2 teaspoon sea salt
- 1 teaspoon fresh ground black pepper
- Whisk together and heat first 7 ingredients on low heat, just until cranberries soften, then remove from stove.
- Place chives, orange zest, and cider vinegar into food processor or blender with warm cranberry liquid mixture. Blend until well combined.
- Slowly drizzle in oil until dressing fully combines.
- Add salt and pepper to taste.
- Put into refrigerator and chill for 1 hour before serving.
For the candied walnuts...
- 2 tablespoons butter
- 2 cups walnuts
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- 1 pinch orange zest
- In a saucepan, gently heat butter, walnuts, sugar and cinnamon.
- Cook on medium heat until carmelized.
- Stir in orange zest toward end of cooking.
- Spoon and spread out walnuts onto wax paper to cool.
- Store in refrigerator.
- This recipe was entered in the contest for Your Family's Best Thanksgiving Recipe
- This recipe was entered in the contest for Your Best Recipe with Thanksgiving Leftovers