Cranberry Apple Orange Vinaigrette

1 cup fresh or frozen cranberries
1/4 cup + 2 tbsp apple cider vinegar
1/4 cup pure maple syrup, or adjust to taste
1.5 tsp Dijon mustard
1/2 cup + 1 tbsp fresh clementine or orange juice (or use bottled)
2 tbsp extra virgin olive oil
1/2 tsp kosher salt, or to taste
Freshly ground black pepper

Using sugar-free maple syrup decreases the sugar, and reduces the calorie count to about 37 calories per 2T serving.

1. In a medium pot, heat the cranberries, maple syrup, and vinegar over medium heat until the cranberries burst, about 7-10 mins.

2. Slightly cool cranberry mixture and place in a blender along with the rest of the ingredients (except salt and pepper). Blend until smooth. Now add salt, 1/4 tsp at a time, to taste. Blend again. Adjust other ingredients to taste if necessary. You may want more maple syrup than I used. I liked this dressing with a bit of tart aftertaste to really let the cranberries shine. Place in fridge to chill. Should keep in fridge in an air-tight container for up to 5-7 days.

Serving Size: Makes 1 1/4 cups dressing, with 2T dressing per serving.