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Jingle Bell Cranberries on Boston Lettuce


Ingredients

  • 2 tablespoons Sue Bee® Honey
  • 2 cups fresh cranberries
  • 3 tablespoons orange juice
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 tablespoon poppy seed
  • 1 teaspoon mustard powder
  • 2 tablespoons cider vinegar
  • 1 (11 ounce) can mandarin oranges
  • 2 heads boston lettuce
  • 1 cup sugar
  • 3/4 cup vegetable oil

Directions

  • Preheat oven to 350 F.
  • 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.
  • Cool to room temperature. Refrigerate until needed (can be done ahead, up to 2 days).
  • In a small bowl, whisk together Sue Bee® 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.
  • Toss lettuce and oranges with dressing so that they are lightly coated.
  • Arrange on chilled salad plates. Garnish generously with the candied cranberries.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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