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Cranberry Citrus Dressing Recipe

Cranberry Citrus Dressing

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (30)

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Average Rating:

Total Reviews: 30

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  • 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?

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  • 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

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  • 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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  • on November 13, 2010

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    My mom took the rest of this recipe home with her, which is saying something because my mother hates leftovers. I think cranberry and orange is one of my all time favorite flavor combos, but I was intrigued with the idea of using dijon to offset the intense sweetness and it was wonderful. This is the first time I have ever made a fresh cranberry dish and I will definitely make this one again.

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  • on December 25, 2009

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    I made this to compliment my holiday ham - the musard really adds such a unique and savory taste sensation!! I only made 1/3 of the recipe since it makes a larger portion than I needed - but one addition I made was about 3/4 cup of finely diced fresh pineapple - a perfect ingredient to pair with a fine, smokey ham - - yum!!!!!!!!!!

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  • on November 19, 2009

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    I tried this today for a Thanksgiving luch at my work and I,m sure glad I tasted it first. It was so tart and the mustard was VERY strong. I had to trash the first round. I,m going to try it one more time whitout the mustard and see what happens.

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  • on November 16, 2009

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    Michael's cranberry sauce has become a yearly family tradition in our family. I even pass it around to the neighood as gifts.

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  • on December 12, 2008

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    Wow, I was blown away by how sweet it was. If I did it again I would definately cut back on the sugar. I did not serve this dish.

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  • on December 09, 2008

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    I love Michael Chiarello's recipes. This one was super easy and very delicious. We served it at two Thanksgiving feasts and will make it again for Christmas. In fact, my husband requests we make it again before the holidays. I found frozen organic cranberries which worked well. The fresh were terribly expensive in our local organic market. Thanks, Michael!

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  • on November 26, 2008

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    My cranberries gelled just right, I used 4 bags (should of used three. I really like the sweetness. I wish I knew about the Dijon Mustard that Michael used. I did not know about the Italian Dijon that had a sweet taste to it. I purchased 4 bags of cranberries so I adjusted the Dijon to 31/2 tablespoons (was this okay?. I tasted it after being in the fridge overnight, and it was good but a tad strong on the mustard. Next time I will try to get that Italian mustard or use only 1 tablespoon of Dijon mustard with only 3 bags next time. I will also tell my family to eat it with turkey and dressing, maybe that will cut down on the taste of mustard, like another reviewer suggested. I really enjoyed making this recipe and this was the first time I used one of Micheal's recipes, thank you!

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