Cranberry Vinaigrette

Why You’ll Love This Recipe

Cranberry Vinaigrette is a vibrant, tangy dressing that adds a burst of flavor to any salad. Its beautiful pink hue and balance of sweet and tart notes make it a standout addition to leafy greens, roasted vegetables, or grain bowls. Quick to prepare and packed with flavor, this vinaigrette is perfect for both everyday meals and holiday gatherings.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

fresh or frozen cranberriesmaple syrup or honeyDijon mustardapple cider vinegarolive oilsaltblack pepperwater (for thinning, if needed)

directions

Combine cranberries, maple syrup (or honey), Dijon mustard, and apple cider vinegar in a small saucepan over medium heat.

Cook until the cranberries burst and the mixture thickens, about 5-7 minutes.

Allow the mixture to cool slightly, then transfer to a blender.

Add olive oil, salt, and pepper. Blend until smooth and emulsified.

If the vinaigrette is too thick, add a bit of water to reach your desired consistency.

Taste and adjust seasoning as needed.

Transfer to a jar or container and refrigerate until ready to use.

Servings and timing

This recipe yields approximately 1 cup of vinaigrette.Preparation time: 5 minutesCooking time: 7 minutesBlending and cooling time: 10 minutesTotal time: 20-25 minutes

Variations

Add a splash of orange juice for a citrus twist.

Include a pinch of cinnamon or nutmeg for a warm spice note.

Use balsamic vinegar instead of apple cider for a deeper flavor.

Substitute agave syrup for a vegan-friendly sweetener.

storage/reheating

Store cranberry vinaigrette in an airtight container in the refrigerator for up to 1 week.Shake well before each use, as separation may occur.Reheating is not necessary, but allow to come to room temperature for best flavor.

FAQs

Can I use dried cranberries?

No, fresh or frozen cranberries work best to achieve the right texture and tartness.

Is this dressing vegan?

Yes, if you use maple syrup or agave instead of honey.

What type of oil is best?

Extra virgin olive oil is preferred for its rich flavor, but any neutral oil can be used.

Can I freeze cranberry vinaigrette?

It’s not recommended, as freezing can alter the texture and consistency.

How can I make it creamier?

Blend in a bit of plain yogurt or mayonnaise for a creamier consistency.

What salads pair well with this dressing?

It’s great with mixed greens, spinach, arugula, goat cheese, nuts, and roasted squash.

Can I make this vinaigrette ahead of time?

Yes, it can be made up to 3 days in advance and stored in the fridge.

How do I know when the cranberries are done cooking?

They should pop and the mixture should begin to thicken slightly.

What’s the best way to blend the ingredients?

Use a high-speed blender for a smooth and emulsified vinaigrette.

Can I use this vinaigrette as a marinade?

Absolutely, it works well with poultry or pork as a flavorful marinade.

Conclusion

Cranberry Vinaigrette is a quick, festive, and flavorful dressing that brightens up any dish. Its sweet-tart balance and rich color make it a favorite during the fall and winter seasons, but it’s delicious year-round. Give it a try, and bring a fresh twist to your salads and beyond.

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