I thought it would be a nice way to break things up here during the holiday break by sharing a recipe. No, I don’t have the “ultimate” Brown Betty, nor do I possess a zesty, low-cal, Paleo and Atkins-blessed boneless, skinless chicken recipe (you’re on your own, hippie). But I do have something that I zapped up on the fly a few years ago for a Thanksgiving dinner party, and it’s been requested over and over again. It’s now part and parcel of the holidays that Uncle Paul’s Cranberry Maple Dressing hits the tables, hours before our collective bellies do. It is quite simple to make. I mentioned it in my last post, and I had a few people ask about the recipe, so since I had to make another batch anyways, I decided to scrawl out some measurements. I don’t normally write anything down, as I tend to eye things, but it’s not a bad idea to keep a few things jotted down to share.
What’s important with this vinaigrette is to make sure that the cranberry mixture is cooled before making the vinaigrette, or it may break (split). Also make sure to add the oil slowly at first, and then in a steady stream after that. Again, it’s to ensure an emulsified finish. There is nothing wrong with a vinaigrette that is split, by the way! Just make sure to shake it well to mix before serving or tossing with salad.
A few things to play with:
1) If you want, you can add walnut or hazelnut oil in small amounts to give it a nutty aroma and flavour (about 10% of the oil required in the recipe). Keep any walnut or hazelnut oil in the fridge, as it can go rancid.
2) Use mixed berries, or peaches or any thick puree fruit in place of the cranberries. Frozen fruits are great for this kind of thing and require no peeling, chopping, etc.
3) You can reduce the amount of sugar in the cranberry mix to make it more tart / less sweet. Use honey or agave instead sugar if you would like. This is a bit of a sweet-ish vinaigrette, so feel free to adjust.
4) This dressing holds up well to strong foods like cheese, nuts, meats (think shredded duck, chicken), etc. in salads.
5) Use cider vinegar if the idea of anything with the word “wine” causes alarm. But know that there is no alcohol in white, red or rice wine vinegars. Or minute, trace amounts at worst.
6) Feel free to add a bit more oil. I like my vinaigrette in the French style, which is 2:1 oil to vinegar. North Americans tend to like 3:1. Use your palate on this one.
Cranberry Maple Vinaigrette
Makes approx. 1 litre
Ingredients:
2 1/2 cups cranberries, fresh or frozen
1/2 – 3/4 cup sugar
1 orange, juice of
1 orange, zest of
1 1/2 tbsp Dijon mustard
1 1/2 tbsp maple syrup (or use honey)
1 cup red wine vinegar
2 cups vegetable oil
salt and pepper, to taste
Method:
1. Place the cranberries, sugar, orange zest and orange juice in small saucepan. Bring to boil on high heat and reduce to simmer. Cook for 5 minutes, or until the cranberries start to cook down. Remove from heat and cool for a few minutes.
2. Puree mixture with immersion blender until smooth. You can leave it a little bit chunky if you want. Cool mix completely.
3. In stainless steel bowl, add 4 tbsp of the cranberry mixture (you will have leftover – throw the rest in a turkey sandwich or something, or mix it with cream cheese, etc.), the Dijon mustard, the maple syrup and the vinegar. Whisk to combine.
4. In a slow, steady stream, add the oil while whisking. Season with salt and pepper.
You can refrigerate for several weeks.
Enjoy and have a happy holiday season!
Blessings,
Paul
I can’t wait to try it, it sounds delicious. And I will be having a sober and, hopefully, safe Holiday! Love, Kary
This sounds delightfully delicious, Paul=) I won’t be hosting Christmas Eve nor Christmas Day; my mother has everything planned out…go figure! But I’m hosting New Year’s Eve so maybe I will take a stab at this. Mom’s doing incredibly well so we are letting her have the holiday reigns once again as we look forward to a tremendously more enjoyable experience than last year’s trauma.
I wish you and your loved ones an endearing holiday, filled with laughter, warmth, love and joy. I’ve kind of disappeared off the radar for a bit and will continue to do so as I enjoy this season with my mother, family and friends. Will get up with your blog as soon as I make my joyous return to the wonderful world of blogging! Merry Christmas and Happy New Year my beautiful friend!
Hello Paul,
I haven’t got much outside of thank you for the post. Yes I am going to give it a go as I appreciate my time in the kitchen especially with real maple syrup, please and thank you.
Moreover I wanted to let you know how grateful I am to have stumbled across your writing and how good it is for me to read.
Healthy and happy holidays to you and yours good Sir.
Glenn
This seems like a good recipe, Paul. But it also seems hard to make. Anything that has more than two ingredients, i.e. can and can opener is better left for others to fuss with. This from a man who has spent the last two days surviving off toaster waffles and tap water. (I’ve been too sick to make it to the store, and Lori is in Europe.) Anyway, I’m moving on to your crappy present piece. Looks tasty. See you soon. Wuv, Me.
Paul this sounds delish….. I will def. try this recipe out. Thanks for sharing. Happy Holidays to you and yours.
Merry Christmas Paul!!!
Thanks for the recipe….I’d post one but I can’t cook.
Which is fine by me, lowers expectations!
Delicious looking recipe and some great details and tips here. Didn’t know there was a way to avoid split vinaigrettes. Learning a lot from you, as usual. Happy holidays Paul!
Yum! I have all of the ingredients for this recipe, too! Thanks Paul. Merry Christmas to you. 🙂
Oooh a shiny new recipe!!! I had no idea you had this side to you Paul. I like. I will have to try this. Also thoroughly enjoying the cooking tips… you’re quite the food nerd. And my reasons for adding honey to my vinagrettes are now confirmed.
Other than all that nonsense… Happy Holidays and I hope you and your family have a wonderful Christmas! Thanks for being part of my sober community.
Awesome, Paul! I can’t wait to try it. I’m always looking for new ways to use cranberries (and to impress Chef Man). Merry Christmas!
Merry Christmas Paul! So great of you to share the recipes here! This alone can be a great tool to help someone stay sober. I started cooking a lot in my first year, I found it very creative and comforting, thanks Paul,
I hope the vinaigrette was as delicious as it sounds, Paul, and I really appreciate your sharing it! I have been cooking and baking non-stop for the past 7 days straight, so today is a day for eating the leftovers, but next time I am motivated I am making this!
Making today for tomorrow nights dinner. Thanks. Happy New Year
Thank you for the gift, Paul! And i didn’t get you anything… Well, anything apart from the best wishes for a happy new year and i’m looking forward to spending it in your esteemed company!
Sure wish I was a cook like some of you! Just not my thing. However, after reading about “the belcher” and his sweats, I might need to be a bit more fastidious about washing any cranberries in the future! Happy New Year to you.