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Clear glass bottle showing Cranberry Vinaigrette

Cranberry Vinaigrette

  • Author: By Lee Clayton Roper
  • Prep Time: 5 mins
  • Total Time: 5 minutes
  • Yield: 3/4 cup 1x
  • Category: salad dressing
  • Method: blending
  • Diet: Gluten Free

Description

Bold and beautiful Cranberry Vinaigrette is a quick, easy and festive way to brighten up most any holiday salad. It can be prepared with cranberry relish, chutney, sauce or even frozen cranberry cocktail!


Ingredients

Scale
  • 1/4 cup cranberry relish, chutney or sauce (can also use cranberry cocktail concentrate)
  • 1 to 2 tablespoons Dijon mustard (to taste)
  • 2 tablespoons walnut oil
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons cinnamon-pear balsamic vinegar – or white balsamic vinegar
  • kosher salt, to taste

Instructions

  1. In the bowl of a small food processor or blender, whirl together the cranberry, mustard, oils and vinegar. Season to taste with kosher salt.
  2. Put in a jar and let sit at room temperature for at least 30 minutes to allow the flavors to blend.

Notes

Make ahead: Vinaigrette can be kept, covered, in the refrigerator for several days.

To increase tartness: If your cranberry relish is more on the sweet side, you might want to use white wine vinegar instead of the balsamic vinegar, to lessen the sweetness.

Note on color: your vinaigrette may come out lighter – or darker – in color than my photograph. It depends on the ingredients in the cranberry sauce and/or what vinegar you use. It will still be just as delicious!

© A Well-Seasoned Kitchen ®