pat's Recipe

Lowfat Cranberry-Balsamic Dressing

Category: SALAD DRESSINGS

To avoid off flavors, make sure to reduce the cranberry juice in a nonreactive stainless steel pan.

Makes 1 cup
2 cups cranberry juice
3 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon minced shallot
1 teaspoon minced fresh thyme leaves , or 1/4 teaspoon dried
1/2 clove garlic , minced or pressed through garlic press
1/2 teaspoon table salt
1/2 teaspoon ground black pepper


1. Simmer the cranberry juice in a small saucepan over medium heat until syrupy and reduced to 2/3 cup, about 35 minutes. Transfer to a small bowl and refrigerate until cool, about 15 minutes.

2. Shake the chilled, thickened juice with the remaining ingredients in a jar with a tight-fitting lid until combined. The dressing can be refrigerated for up to 4 days; bring to room temperature and shake vigorously to recombine before using.