From the kitchen of One Perfect Bite…Several years ago I had the good fortune to find this recipe for cranberry dressing. It was created by Chef Denis Bettinger who used it as a garnish for a luscious scallop entree. I love to use it as a dip for chicken fingers or coconut shrimp and as a sauce for turkey. I also use it as a salad dressing for baby greens. It has a vibrant color that adds immediate appeal to anything it’s served with. I’m always amazed when a simple recipe that uses a handful of ingredients adds intense flavor to a dish. This wonderful sauce does that. The ingredients can be found in any grocery store and frozen cranberries can be used. You will, however, need a blender or food processor to puree the cranberries. The sauce is fairly thick, but it can be thinned with water if you’d like. If you decide to dilute the sauce, add water in a measured fashion to prevent it from becoming too thin. Here’s the recipe.
Cranberry Dressing…from the kitchen of One Perfect Bite
1 cup fresh or frozen cranberries
2 teaspoon sugar
1/3 cup red wine vinegar
1-1/2 cup olive oil
fresh herbs (such as basil, thyme, parsley, tarragon) to taste
salt and pepper to taste
Cook cranberries in a small amount of water until tender. Add sugar, herbs, oil and vinegar. Pureé in a blender or food processor, adding water as necessary to get the desired consistency. Use as a garnish, sauce or dip. Yield: 2 cups.