Jingle Bell Cranberries on Boston Lettuce
Serves 12
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Ingredients
  1. 2 tablespoons Sue BeeĀ® Honey
  2. 2 cups fresh cranberries
  3. 3 tablespoons orange juice
  4. 1/4 teaspoon black pepper
  5. 1/4 teaspoon salt
  6. 1 tablespoon poppy seed
  7. 1 teaspoon mustard powder
  8. 2 tablespoons cider vinegar
  9. 1 (11 ounce) can mandarin oranges
  10. 2 heads boston lettuce
  11. 1 cup sugar
  12. 3/4 cup vegetable oil
Instructions
  1. Preheat oven to 350 F.
  2. Spread cranberries evenly in a shallow baking dish and sprinkle sugar evenly over them. Cover tightly with foil.
  3. Bake 1 hour, stirring every 15 minutes.
  4. Cool to room temperature. Refrigerate until needed (can be done ahead, up to 2 days).
  5. In a small bowl, whisk together Sue Bee Honey, vinegar, mustard powder, poppy seeds, salt, pepper, and orange juice.
  6. Gradually whisk in oil until blended. Use immediately, or refrigerate up to 2 days.
  7. Toss lettuce and oranges with dressing so that they are lightly coated.
  8. Arrange on chilled salad plates. Garnish generously with the candied cranberries.
Sue Bee Honey http://suebee.com/