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Holiday Caprese Salad

Holiday Caprese Salad



  • 1 cup olive oil
  • 1 cup Ocean Spray® 100% Juice Cranberry Blend
  • 1/2 cup Ocean Spray® Craisins® Original Dried Cranberries
  • 2 tablespoons fresh lemon juice
  • 2 1/2 ounces fresh basil, 2 leaves set aside for garnish
  • 2 ounces sliced almonds 1/2 ounce fresh mint, 3 leaves set aside for garnish
  • Dash salt and pepper

Cranberry-Nutmeg Reduction

  • 3 cups Ocean Spray® 100% Cranberry Juice
  • 1 teaspoon ground nutmeg


  • 1 large beefsteak tomato
  • 1 (8-ounce) ball fresh mozzarella cheese
  • 1/4 cup Ocean Spray® Craisins® Original Dried Cranberries
  • Reserved basil and mint leaves, garnish
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  1. To Make Pesto: Combine all pesto ingredients in food processor. Process on high speed for 2 minutes or until smooth.
  2. 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.
  3. Slice tomato into 4 or 5 even slices; cut each slice in half.
  4. Slice cheese the same way.
  5. Stack basil and mint leaves together; roll tightly into a cylinder and thinly slice.
  6. Spoon about 1/2 cup pesto onto each serving plate, spreading to cover.
  7. Top each with alternating slices tomato and cheese.
  8. Garnish with dried cranberries, basil and mint.
  9. Drizzle Cranberry-Nutmeg Reduction evenly over each serving.

Yield: 4 servings

2011 Ocean Spray Foodservice Ultimate Cranberry Recipe Contest Finalist Shawn Bucher

Recipe and photo credit: Ocean Spray Cranberries


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