Cranberry Salad Dressing
Does not refrigerate well so make it within an hour of when you want to serve your salad.
1 c. Cranberry juice (not the cranberry cocktail variety)
1 1/2 tbsp. mayo
1/2 tsp. brown mustard
1/4 c. olive oil
Few cranks of black pepper
In a saucepan, bring the cranberry juice to a low boil. Maintain the low boil, stirring occasionally, until the juice has reduced to half it's volume. Whisk the reduction into the mayo, brown mustard, olive oil and black pepper.