Yep – I still have cranberries floating around in my frig . . .
My darling daughter wanted to string popcorn and cranberries at Thanksgiving, so her dutiful mother went out and bought enough cranberries for cranberry sauce (got to have sauce with Turkey!) and a few hundred bags to string.
That’s probably an exaggeration.
Nevertheless, I still have two bags left. I decided to make more cranberry sauce and use it to make a fruity vinaigrette to serve with my favorite spinach salad.
Isn’t the color pretty? Just love those culinary descriptions. Somehow I don’t think “pretty” would get me a writing gig anywhere else but on this blog.
- 4 tablespoons shallot, chopped
- 4 tablespoons low sugar cranberry sauce
- 1 tablespoon honey
- 1 tablespoon tarragon, fresh chopped
- 6 tablespoons balsamic vinegar
- ½ cup water
- 1 cup olive oil
- 1 pinch salt
- 1 pinch pepper
- Blend in the blender until thoroughly combined.
What’s good for me in this dish?
While cranberries contain a modest amount of vitamins C and K, a minor amount of fiber and a smidgen of manganese, their true benefit is thought to be in their proanthocyanidins (PACs).
These proanthocyanidins act like a barrier to bacteria that cause urinary tract infections, most commonly in women. Water harvesting of these berries has shown to increase the anti-inflammatory properties of the anthocyanins found in cranberries.
Amount Per Serving
Calories: 77, old Weight Watchers Points 2, Weight Watchers PointsPlus 2
Total Fat: 7.51g
Total Carbs: 2.30g
Dietary Fiber: 0.05g
Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com. The statement made here are strictly my opinion and are not meant to replace medical advice from your physician. Please see disclaimer for further details.
As part of the Foodbuzz Tastemaker Program, I received [product name]” is sufficient disclosure.