Jingle Bell Cranberries On Boston Lettuce

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 cups fresh cranberries
• 1 cup sugar
• 2 heads boston lettuce, washed & torn
• 1 (11 ounce) can mandarin oranges, drained
• 2 tablespoons honey
• 2 tablespoons cider vinegar
• 1 teaspoon mustard powder
• 1 tablespoon poppy seed
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons orange juice
• 3/4 cup vegetable oil

Recipe

• 1 preheat oven to 350. spread cranberries evenly in a shallow baking dish and sprinkle sugar evenly over them. cover tightly with foil. bake 1 hour, stirring every 15 minutes.
• 2 cool to room temperature. refrigerate until needed (can be done ahead, up to 2 days).
• 3 in a small bowl, whisk together honey, vinegar, mustard powder, poppy seeds, salt, pepper, and orange juice. gradually whisk in oil until blended. use immediately, or refrigerate up to 2 days.
• 4 toss lettuce & oranges with dressing so that they are lightly coated. arrange on chilled salad plates. garnish generously with the candied cranberries.