Cranberry Vinaigrette
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!
Servings: 3
Calories: 215kcal
Ingredients
- 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
- In the bowl of a small food processor or blender, whirl together the cranberry, mustard, oils and vinegar. Season to taste with kosher salt.
- 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!
Nutrition
Calories: 215kcal | Carbohydrates: 12g | Protein: 0.5g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Sodium: 59mg | Potassium: 26mg | Fiber: 0.5g | Sugar: 9g | Vitamin A: 13IU | Vitamin C: 0.3mg | Calcium: 7mg | Iron: 0.3mg