Jingle Bell Cranberries On Boston Lettuce - cooking recipe

Ingredients

2 cups fresh cranberries
1 cup sugar
2 heads boston lettuce, washed & torn
1 (11 ounce) can mandarin oranges, drained
2 tablespoons honey
2 tablespoons cider vinegar
1 teaspoon mustard powder
1 tablespoon poppy seed
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons orange juice
3/4 cup vegetable oil

Preparation

Preheat oven to 350. Spread cranberries evenly in a shallow baking dish and sprinkle sugar evenly over them. Cover tightly with foil. Bake 1 hour, stirring every 15 minutes.
Cool to room temperature. Refrigerate until needed (can be done ahead, up to 2 days).
In a small bowl, whisk together honey, vinegar, mustard powder, poppy seeds, salt, pepper, and orange juice. Gradually whisk in oil until blended. Use immediately, or refrigerate up to 2 days.
Toss lettuce & oranges with dressing so that they are lightly coated. Arrange on chilled salad plates. Garnish generously with the candied cranberries.