Best Sun Dried Cranberry Aioli Recipes

Dunkel Infused Sun-Dried Cherry Sauce image

Provided by Food Network

Time 20m

Yield 2 servings

Number Of Ingredients 4

2 cups demi-glace
4 ounces sweet cherry puree
1/2 cup tart sun-dried cherries
4 ounces Dunkel (or any high quality dark lager)

Steps:

Heat demi-glace in a saute pan, add the cherry puree, dried cherries and Dunkel. Continue to cook until dried cherries begin to soften and all flavors have infused. Adjust consistency of sauce until it lightly coats the back of a spoon.

Turkey Sandwich With Cranberry Aioli (Low Fat) image

Provided by Crafty Lady 13

Time 5m

Yield 1 serving(s)

Number Of Ingredients 6

1 tablespoon cranberry sauce
1 1/2 teaspoons light mayonnaise
1/4 teaspoon dried rosemary (to taste)
2 slices whole-grain bread
3 3/4 ounces extra-lean shaved turkey (low-sodium preferred)
1 leaf lettuce, red or 1 leaf lettuce, green

Steps:

Whisk the cranberry sauce, mayonnaise and rosemary in a small bowl, until smooth and well combined.
Place on slice of bread on a plate. Pile the turkey evenly on top of it. add the lettuce. Spread the cranberry mixture evenly over the second slice of bread and then flip the slice atop the sandwich. Serve immediately, or wrap tightly in plastic wrap and refrigerate until ready to serve.

Nutrition Facts : Calories 355.9, Fat 12.7, SaturatedFat 3.2, Cholesterol 74.9, Sodium 390.9, Carbohydrate 33, Fiber 1.6, Sugar 9.1, Protein 25.7

Sun-Dried-Tomato Aioli image

Provided by Martha Stewart

Time 5m

Yield Makes 2 1/4 cups

Number Of Ingredients 6

1 cup sun-dried tomatoes packed in oil, drained
1 large egg, plus 1 large yolk
1 tablespoon Dijon mustard
2 fresh basil leaves
1 1/2 cups extra-virgin olive oil
Coarse salt

Steps:

Puree tomatoes, egg and yolk, mustard, and basil in a food processor until smooth. With machine running, slowly add oil until combined. (If sauce is too thick, add water, 1 teaspoon at a time.) Season with salt. Aioli can be stored in refrigerator up to 2 days; whisk before using.