Cranberry Vinaigrette

This cranberry vinaigrette is a sweet and tangy salad dressing or marinade. 

This cranberry vinaigrette, with its bright flavor, is great for fall and winter salads. Serve on your favorite salad for Thanksgiving. 

I tossed it with a mixture of curly kale and navel orange wedges for a simple and refreshing salad. 

You know how you typically have to massage kale to tenderize the leaves for a salad? In this case, you can make and dress the salad up to 24 hours advance and the dressing will tenderize the leaves without wilting them. 

This is so convenient when you are preparing a lot of dishes at the last minute, especially for a holiday dinner. In fact, leftovers will still be good the next day. 

Ingredients in the Vinaigrette:

Cranberries: You can either use fresh or frozen cranberries that have been thawed. To quickly thaw frozen cranberries, you can rinse them under running water and then dry them off. I always stock up on fresh cranberries in the fall so that I have some in my freezer whenever I need them. 

Ginger: You can either grate fresh ginger or use ginger paste. 

Sherry Vinegar: I love the flavor of good sherry vinegar. In fact, I've even used it in a flatbread topping, panzanella salad, and roasted onions. If you can't find sherry vinegar, red wine vinegar will also work. 

Cranberry Juice: You'll just need a tablespoon. If you can, use unsweetened cranberry juice. You can usually find it in the "natural" juice section. I also used it in a cranberry and chocolate pie dessert. You can also use it for cocktails, such as a cranberry negroni, or just add it to sparkling water for a refreshing drink. If you can't find it, cranberry juice cocktail (sweetened cranberry juice) will be a good substitute. 

Honey: For sweetness. 

Salt and Pepper. 

Extra Virgin Olive Oil: You could also substitute walnut oil. 

Procedure and Equipment You May Need:

Making this vinaigrette takes less than five minutes. You can either finely chop the cranberries by hand and then whisk the ingredients together or shake everything in a sealed jar, or you can use a mini food process or a mini blender to combine everything. 

I used my favorite mini food processor. You don't want to totally puree the cranberries, but just very finely chop them. 

More Serving Suggestions:

Besides a kale salad, this dressing would be delicious on a spinach salad with pecans or walnuts, along with apples and gorgonzola. 

You could also use it for a marinade for chicken, or even a sauce over vanilla ice cream for a tangy sweet dessert. 

This recipe produces enough dressing for about five cups (or 5 ounces) of greens. 

Welcome to #CranberryWeek where we celebrate all things made with those tastily tart, red berries! This is the third year for this event and I can't wait to see what the other 8 bloggers are sharing this week. We have over 15 recipes to share on Monday and Friday so make sure to follow #CranberryWeek to see all their delicious goodness.

More Cranberry Recipes:

• Cod and Cranberry Stuffing Bake from A Day in the Life on the Farm
• Cranberry Apple Cider from Hezzi-D's Books and Cooks
• Cranberry Orange Quickbread from A Kitchen Hoor's Adventures
• Cranberry Pani Puri/Vampire Blood Pani Puri from Magical Ingredients
• Cranberry Tart from Art of Natural Living
• Cranberry Vinaigrette from Karen's Kitchen Stories
• Cranberry Turkey Meatballs from Palatable Pastime

Cranberry Vinaigrette

Yield: 6 servings

Author: Karen's Kitchen Stories

Prep time: 5 MinTotal time: 5 Min

This cranberry vinaigrette is a sweet and tangy salad dressing or marinade.

Ingredients

• 1/2 cup fresh cranberries (or thawed frozen crawberries
• 2 tablespoons sherry vinegar
• 1 tablespoon unsweetened cranberry juice
• 1 tablespoon honey
• 4 tablespoons extra virgin olive oil
• 2 teaspoons grated fresh ginger
• Salt and pepper to taste

Instructions

1. In the bowl of a mini food processor, chop the cranberries, about 15 pulses. Transfer them to a small bowl.
2. In the same food processor, add the sherry vinegar, cranberry juice, honey, olive oil, and ginger, and pulse until emulsified.
3. Return the chopped cranberries to the food processor and pulse a few times. Add salt and pepper to taste.
4. You can keep this dressing in the refrigerator for up to one week.

Nutrition Facts

Calories

100

Fat (grams)

9 g

Sat. Fat (grams)

1 g

Carbs (grams)

4 g

Fiber (grams)

0 g

Net carbs

4 g

Sugar (grams)

4 g

Protein (grams)

0 g

Cholesterol (grams)

0 mg

https://www.karenskitchenstories.com/2023/10/cranberry-vinaigrette.html

Karen's Kitchen Stories

cranberries

Salad dressing

American

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