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“Like that this has ingredients that I always have on hand. Good on salads with nuts, feta, and apple or pear but might be good for marinating a chicken breast but remember the yield is about 3/4 cup.”

Ingredients Nutrition

  • 2 tablespoons dried cranberries
  • 1 12 cups unsweetened cranberry juice, DIVIDED
  • 1 tablespoon olive oil
  • 2 teaspoons onions, finely chopped
  • 4 teaspoons orange juice
  • 2 teaspoons red wine vinegar (to taste)
  • 1 12 teaspoons honey, agave nectar or 1 12 teaspoons Xylitol sweetener, TO TASTE
  • 18 teaspoon salt, to taste
  • 18 teaspoon pepper, to taste


  1. Put cranberries into cup with 1/4 cup of cranberry juice and allow them to plump, about 20 minutes.
  2. Place 1 1/4 cups of cranberry juice in a sauce pan and bring to a boil.
  3. Continue to boil over high heat until liquid is reduced to a half cup, about 10 minutes.
  4. Drain cranberries, and throw away the juice.
  5. Whisk together the cranberries, reduction and remaining ingredients until smooth. It will be a bit clumpy but add texture to salad.

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