Wild cranberries are foraged all across Canada’s north.  If you cannot find wild, substitute commercially grown berries.   When they’re in season, I freeze them to make this great dressing and also, of course, cranberry sauce.

• 1/2 cup (125 mL) wild cranberries
• 1/2 cup (125 mL)  red wine or cider vinegar
• 1/2 cup (125 mL) canola oil
• 1/2 cup (125 mL) liquid honey
• 1/4 tsp (1 mL)  cumin 
• Salt and freshly ground pepper to taste

Combine cranberries, vinegar, canola oil, honey, cumin, salt and pepper in a blender and blend until smooth. Great on mixed greens.

Yield: 1 1/2 cups (375 mL).

Recipe courtesy of CanolaInfo.