Thanksgiving recipe – Twice as Tasty

Cranberry sauce goes on so many dishes on the holiday table that it’s always worth making extra. If you have more left over than you anticipated, the recipe I share this week in my Twice as Tasty column for the Flathead Beacon converts the sauce into a salad dressing.

I love the tartness of cranberries so much that as a teenager, I would thin cranberry sauce with oil and vinegar to make a personalized salad dressing right at the Thanksgiving table. The dressing and salad recipe in my column simply formalizes the process. So you don’t have to wait for leftovers to enjoy it. If you made Orange-Infused Cranberry Sauce to serve with your feast and have a palate-cleansing salad to accompany the meal, whip up this dressing straightaway.
Learn to make Spinach Salad with Cranberry Sauce Dressing

As you shop for your Thanksgiving feast, pick up a bag of fresh cranberries and an orange to make the sauce that I share this week in my Twice as Tasty column for the Flathead Beacon. It’s about one of the easiest upgrades you can put on the Thanksgiving table, and you can prepare it far enough in advance that it doesn’t take up stovetop space on the big day.

Homemade cranberry sauce goes with all of your holiday leftovers, but I also use it as the base for a salad dressing that can be served with the holiday meal or for weeks afterward for a fresh-greens fix. I’ll share that dressing recipe and a salad to put it on in next week’s column, so if you want to serve these on Thanksgiving Day, add a second orange, shallot, red onion, spinach, almonds, and blue cheese or feta to your shopping list.
Learn to make Orange-Infused Cranberry Sauce