Homemade Cranberry Vinaigrette
A refreshing twist that elevates any salad from ordinary to extraordinary, combining tart cranberries with a balance of tangy and sweet notes.
Servings: 8 servings
Calories: 80kcal
Equipment
- Saucepan
- Mixing Bowl
- Fine Mesh Strainer
- Whisk
- Glass Jar
Ingredients
Ingredients for Vinaigrette
- 1 cup Fresh or Frozen Cranberries If using frozen, thaw slightly first.
- 2 tablespoons Honey or Maple Syrup Provides natural sweetness.
- 1/3 cup Apple Cider Vinegar Adds acidity and brightness.
- 1/2 cup Extra Virgin Olive Oil Provides richness and helps emulsify.
- 1 teaspoon Dijon Mustard Acts as an emulsifier.
- 1/2 teaspoon Salt To taste.
- to taste Freshly Cracked Pepper To taste.
Instructions
- Prepare the cranberries by rinsing fresh ones or thawing frozen ones.
- In a saucepan, combine cranberries with 1/4 cup of water and simmer for about 10 minutes until they burst.
- Strain the cranberry mixture to extract about 1/2 cup of cranberry juice.
- In a mixing bowl, whisk together the cranberry juice and honey or maple syrup.
- Add apple cider vinegar and Dijon mustard, whisking until combined.
- Slowly drizzle in olive oil while whisking to emulsify the vinaigrette.
- Season with salt and pepper to taste, adjusting sweetness or acidity as desired.
- Transfer to a glass jar, seal, and refrigerate for at least 30 minutes before serving.
- Shake well before serving over salads, grilled vegetables, or meats.
Notes
This vinaigrette can be stored in the refrigerator for up to one week. Shake before each use.