How to make
Peel the onion and cut it into cubes. Heat the oil in a pan and sauté the onions until soft. Add the wine, broth and orange juice.
Add the grated orange peel, let the mixture boil over medium heat until 1/3 of the liquid remains.
Allow the sauce to cool and add the cranberry and lemon juice. Season with black pepper, mustard and salt.
The dressing is suitable for salads with game meat, as well as for leaf salads with Camembert or blue cheese.
