Creamy Cranberry Salad Dressing

Courtesy of Better Homes and Gardens

2/3 cup fresh or frozen cranberries
1/4 cup sugar
1/4 cup white wine vinegar
1/4 cup orange juice
2 tsp Dijon-style mustard
3/4 cup canola or olive oil (not extra-virgin)
2 tsp finely snipped fresh sage
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

In a saucepan, combine cranberries, sugar and vinegar. Cook over medium heat for 5 minutes, stirring often, until cranberries soften and begin to pop. Remove from heat and cool thoroughly.

Transfer cranberry mixture to a blender and process on high until nearly smooth. Add orange juice and mustard and blend to combine. With the blender running on medium speed, slowly drizzle in oil in a thin stream until emulsified, slightly thickened and creamy.

Transfer dressing to a bowl and whisk in sage, salt and pepper. Refrigerate any unused dressing.

Notes: Excellent served over a fresh spinach salad with dried sweetened cranberries, toasted pepitas or pecans, and wedges of brie.