This Cranberry Vinaigrette is the perfect dressing for a fall salad (or winter salad). Our Thanksgiving Table always has a delicious side salad with this vinaigrette on the side. It has a wonderful sweet and slightly tangy taste that is so refreshing!
Next time try this cranberry vinaigrette on my recipe for Apple Cranberry Salad, on this blog. It's in the image below;
Cranberries are always popular during the fall season, for obvious reasons. That's when they are best grown. Usually, once you hit that first cold front you start to see all the cranberry recipes coming out! This cranberry vinaigrette was actually inspired by my need to use up some excess Cranberry Sauce that I had from Thanksgiving one year.
Not only could you add it to your Thanksgiving menu, but you could also make it after the big day using up all your leftovers! Leftover turkey salad, with this delicious cranberry dressing.
- Grapeseed Oil
- Cranberry Sauce
- Red Wine Vinegar
- Maple Syrup
- Grain Mustard
- Salt and Pepper to taste
- Water (if thinning is necessary)
See recipe card for quantities.
- Step 1: Add the grapeseed oil, cranberry sauce, red wine vinegar, maple syrup and mustard to a mixing bowl.
- Step 2: Using a stick blender, or a countertop blender, blend well and thin, as needed, with water. Season with salt and pepper to taste.
Vinaigrettes and salad dressings are usually a cinch to make. I like to use my stick blender as it's much easier to clean and not so obtrusive at the sink, but you can use your stand blender if you prefer, or even a food processor.
Hint: make sure the head of the stick blender is fully submerged, or you'll have a beautiful cranberry colored kitchen!
Substitutions and Variations
- Avocado Oil or Olive Oil - instead of Grapeseed oil.
- Fresh Cranberries - if you have some fresh cranberries you can certainly use them in this recipe instead of the already prepared cranberry sauce. You will probably need more water.
- Apple Cider Vinegar - instead of the Red wine vinegar. Or even balsamic vinegar.
- Honey - instead of maple syrup
- Dijon Mustard - instead of whole grain mustard
Just a stick blender, or a stand blender if you prefer. You'll need some mixing bowls too.
Store this Cranberry Vinaigrette in an airtight container in the refrigerator for up to 5 days.
When freezing this recipe, it can have a tendancy to separate upon thawing, which is normal. You'll just need to whisk it up again and it will be fine. Store in a freezer safe container for up to 6 months.
Make my Apple Cranberry Salad, then add some chopped leftover turkey (from Thanksgiving) and top with this vinaigrette. A great way to use up some of those Thanksgiving leftovers!
If you’ve tried this cranberry vinaigrette recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers! You can also follow me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes!
- ½ Cup Grapeseed Oil
- 1 Cup Cranberry Sauce
- 2 Tablespoons Red Wine Vinegar
- 1 Tablespoon Whole Grain Mustard
- 1 Tablespoon Maple Syrup
- Salt and Pepper to taste
- Water, as needed
- Add all ingredients, except the salt and pepper, to a medium mixing bowl.
- Using a stick blender, blend all for a few pulses until satisfied with the
texture. If you want to thin it out, use a little water as needed.
- Add Salt and pepper to taste.
I like to make this recipe with my leftover cranberry sauce, It is a perfect salad to have using up your leftover turkey too!
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Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 184Total Fat 14gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 12gCholesterol 0mgSodium 62mgCarbohydrates 16gFiber 0gSugar 13gProtein 0g