Reviewed: Jan. 27, 2012

Yummy!! Tried it once exactly just to see and then decreased sugar and used chicken stock second time to make it more weight watchers friendly. Got it down to 2 p+ per serving w/1/2 cup of sugar and the broth. Will use this often.

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Reviewer:

surgerygirl

Cooking Level: Intermediate

Reviewed: Nov. 6, 2011

Great recipe... I substituted a pinch of real mustard instead of ground, added some grated orange rind, skipped the onion and used apple cider vinegar instead of plain... it was definitely a hit at my dinner party!

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3 users found this review helpful

Reviewer:

Christina

Reviewed: Dec. 26, 2010

Perfect as is; it was thicker than I expected but really clung to the greens. I used cider vinegar, it was divine and such a gorgeous color! If you wanted to lower the calories you could substitute broth for the oil, and Splenda for the sugar; it would probably be a thinner dressing but I'm going to give it a try with the remaining cranberries in my fridge!

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5 users found this review helpful

Reviewer:

CarrieHansen

Cooking Level: Intermediate

Home Town: Central City, Nebraska, USA

Living In: Grand Island, Nebraska, USA

Reviewed: Jan. 23, 2009

This recipe was Ok, it was a beautiful pink color. But it had a bitter after-taste to it. And it separated a lot after the first day, I had to re-mix it. It was a nice change but I prefer raspberry instead of cranberry, I could do without the bitter cranberry taste.

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2 users found this review helpful

Reviewer:

KATARINAKEREN

Reviewed: Nov. 19, 2008

Beautiful color, sweet and yet tangy. Fabulous!

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3 users found this review helpful

Reviewer:

Sunshinebluesky

Reviewed: Sep. 8, 2008

yum! Nice change from your basic store bought dressing. I didn't put it through a blender so the cranberries were whole but I still enjoyed it. Next time I would cut down the sugar just a bit. I added almonds to the salad for taste and sight. Also, as a beginner cook I don't know what vinegar to use - balsamic? red wine vinegar? distilled white? I used balsamic red vinegar, but I need that clarified.

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5 users found this review helpful

Reviewer:

NJtoAL

Home Town: Butler, New Jersey, USA

Living In: Mobile, Alabama, USA

Reviewed: May 12, 2008

Delicious dressing. For leftovers, it is best if it is put thru blender again just before serving.

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6 users found this review helpful

Reviewer:

lluvbear

Reviewed: Dec. 22, 2007

This dressing was the "hit" of my dinner party. Thanks.

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1 user found this review helpful

Reviewer:

ERIN DAUGHENBAUGH

Cooking Level: Intermediate

Home Town: Hollister, California, USA

Living In: San Francisco, California, USA

Reviewed: Oct. 29, 2006

I don't normally make fruity salad dressing, but I was looking for something different and this was WONDERFUL! Iloved the THICK texture, the BRIGHT COLOR and the REFRESHING AND TANGY taste. I did use 1 tbsp of minced onion and next time will try it with 2 or even three, just because I like how it works with the other flavors in the dressing. I may also try it with a 3/4c vingar instead, just because I like more sour dressings.

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10 users found this review helpful