Photo: Cranberry Citrus Dressing Recipe
Ingredients
- 3 cups sugar
- 1 1/2 cups water
- 2 vanilla beans, split lengthwise
- 1 orange, zested and juiced
- 3 (12-ounce) bags fresh or frozen cranberries
- Dash salt
- Freshly ground black pepper
- 3 tablespoons Dijon mustard
Directions
Start by making a simple syrup: dissolve the sugar in the water in a medium saucepan. Add vanilla beans and bring to a simmer. Add the orange juice and cranberries, a dash of salt and some freshly ground black pepper, to taste. Simmer until cranberries begin to pop and become tender, about 3 to 5 minutes. Remove from heat and stir in Dijon mustard. Chill cranberry sauce until ready to serve. The sauce can be made up to 2 days ahead of time. Just before serving, garnish sauce with freshly grated orange zest
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By hhb
on November 23, 2011
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I agree that the sugar needs to be cut way back. I used 2 1/2 cups. Dijon gives a good kick.....I just used Poupons. Why in the world does it say 4 hours of inactive prep time? Is that for chilling in frig?
By bunbun69
Colorful Colorado
on November 24, 2010
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I make this every year. I cut the entire recipe by half as you only need a 1/3 cup or so per serving. We tend to have about 10-12 at our dinner every year. It's the only cranberry dressing that I will use! The dijon makes this dish hands down. I always make it the night before to let the ingredients do their magic overnight
By mffinla
on November 22, 2010
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This has become a yearly staple. As with pretty much everything, I reduce the amount of sugar. I suggest adding the dijon to taste. Also, I think Michael suggested adding a dash of balsamic when he did the show. Even if he didn't, I do. It adds a nice Italian kick. I hope you all enjoy this as much as we do.
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