Warranty

Put all ingredients (excluding the garlic if making mayonnaise), in the

order listed, in the mixing beaker. Allow to sit for about 30 seconds to 1

minute. Insert the blending shaft so that it is sitting level on the bottom

of the cup select Speed 3 and blend, being sure to keep the metal blade

completely submerged. Process until the mixture begins to thicken.

Continue processing with a gentle up-and-down motion until thick and

oil is fully incorporated.

Nutritional information per serving (1 tablespoon):

Calories 169 (98% from fat) • carb. 0g • sugars 0g • pro. 0g • fat 19g • sat. fat 2g

• chol. 23mg • sod. 32mg • calc. 3mg • fiber 0g

Cranberry Sauce

Freshly made cranberry sauce beats out the canned variety any day.

Makes about 3 cups

4 cups whole cranberries (fresh, or frozen and thawed)

2 cups water

cup granulated sugar

¼ teaspoon kosher salt

3-inch piece orange peel, bitter white pith removed

1. Put all ingredients into a medium saucepan. Bring to a boil, then lower

heat to achieve a simmer. Continue to simmer until the cranberries

are very plump, about 20 minutes (in addition to the cranberries being

plump, you want to reduce the liquid by about one-third or one-half).

Remove from heat and let come to room temperature.

2. Remove orange peel and then insert the blending shaft. Select Speed 3

and blend for 10 to 15 seconds, depending on desired consistency.

3. Transfer to a storage container, cover and chill in the refrigerator.

4. Cranberry sauce can be stored in the refrigerator for up to 1 week.

Nutritional information per serving (¼ cup):

Calories 57 (1% from fat) • carb.14g • sugars 11g • pro. 0g • fat 0g • sat. fat 0g

• chol. 0mg • sod. 55mg • calc. 7mg • fiber 2g