Jingle Bell Cranberries On Boston Lettuce

• 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

1. 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.
2. Cool to room temperature. Refrigerate until needed (can be done ahead, up to 2 days).
3. 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.
4. Toss lettuce & oranges with dressing so that they are lightly coated. Arrange on chilled salad plates. Garnish generously with the candied cranberries.

fresh cranberries, sugar, boston lettuce, mandarin oranges, honey, cider vinegar, mustard powder, poppy seed, salt, black pepper, orange juice, vegetable oil

Taken from www.food.com/recipe/jingle-bell-cranberries-on-boston-lettuce-339983 (may not work)