Holiday Cranberry Caprese Salad

ChefShawnB's picture

Jan. 11, 2012


For pesto  
Olive oil 1 Cup (16 tbs)
Cranberry juice 1 Cup (16 tbs) (Ocean Spray 100% Blend)
Dried cranberries 1/2 Cup (8 tbs) (Ocean Spray Craisins Original)
Fresh lemon juice 2 Tablespoon
Fresh basil 2 1/2 Ounce , reserve 2 leaves for garnish
Sliced almonds 2 Ounce
Fresh mint leaves 1/2 Ounce , reserve 3 leaves for garnish
For cranberry nutmeg reduction
Cranberry juice 3 Cup (48 tbs) (Ocean Spray 100%)
Ground nutmeg 1 Teaspoon
Beefsteak tomato 1 Large
Fresh mozzarella cheese 8 Ounce (1 ball)
Dried cranberries 1/4 Cup (4 tbs) (Ocean Spray Craisins Original)
Basil leaves 2 (for garnish)
Mint leaves 3 (for garnish)


To Make Pesto:

Combine all pesto ingredients in food processor. Process on high speed for 2 minutes or until smooth.

To Make Cranberry-Nutmeg Reduction:

Pour cranberry juice into medium saucepan; bring to a boil over high heat. Reduce heat and simmer for 1 hour or until reduced to thin syrup consistency. Add nutmeg; stir until blended.

Slice tomato into 4 or 5 even slices; cut each slice in half. Slice cheese the same way. Stack basil and mint leaves together; roll tightly into a cylinder and thinly slice.

Spoon about 1/2 cup pesto onto each serving plate, spreading to cover. Top each with alternating slices tomato and cheese. Garnish with dried cranberries, basil and mint. Drizzle Cranberry-Nutmeg Reduction evenly over each serving.

Makes 4 servings.

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 3996Calories from Fat 2613

 % Daily Value*

Total Fat 298 g458.5%

Saturated Fat 63 g315%

Trans Fat 0 g


Sodium 1512 mg63%

Total Carbohydrates 289 g96.3%

Dietary Fiber 17 g68%

Sugars 262 g

Protein 67 g134%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet