1⁄2 Cup (8 tbs) (1/4-1/2 cup depending on desired thickness)
1. In a small saucepan, combine cranberry sauce, orange juice, and orange extract.
2. Place the pan on low flame, stir and cook until jellied sauce dissolves. Add more juice if required. Remove pan from heat and let it cool to room temperature.
3. In a pitcher, transfer the salad dressing.
4. Serve cranberry dressing on leafy salad.
You can use grated orange peel instead of orange extract.
Cranberry dressing can be served warm or cold. If you have prepared the dressing ahead of time and want to serve it warm, then heat it before serving.
You can also serve it with pecan pie or ice cream.