Cranberry Orange Vinaigrette

Cranberry Orange Vinaigrette

A tangy, ruby-hued dressing that balances tart cranberries with bright citrus.

Total 25 min Makes 16 oz Calories 140/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This vinaigrette blends whole cranberries and fresh orange juice with a splash of vinegar and oil for a tangy, slightly sweet dressing. It works well over winter greens, spinach salads, or roasted vegetables, and comes together quickly in a blender. The vivid color and bright flavor make it a fitting addition to holiday tables.

Ingredients

  • 1 cups fresh or frozen cranberries
  • 1/3 cups fresh orange juice
  • 1 tablespoons orange zest
  • 1/4 cups apple cider vinegar
  • 2 tablespoons honey
  • 2/3 cups olive oil
  • 1 teaspoons Dijon mustard
  • 1/2 teaspoons salt
  • 1/4 teaspoons black pepper, freshly ground

Method

  1. Combine the cranberries and orange juice in a small saucepan over medium heat. Cook, stirring occasionally, until the cranberries soften and begin to burst, about 5 minutes.

  2. Remove from heat and let the cranberry mixture cool for about 10 minutes.

  3. Transfer the cooled cranberry mixture to a blender. Add the orange zest, apple cider vinegar, honey, Dijon mustard, salt, and pepper.

  4. Blend on medium speed until smooth, about 30 seconds.

  5. With the blender running on low speed, slowly drizzle in the olive oil until the vinaigrette is emulsified and smooth.

  6. Taste and adjust seasoning with additional salt, pepper, or honey as needed. Pour into a jar or airtight container.

  7. Refrigerate until ready to use; shake or whisk well before serving, as the dressing will separate.

Rate this recipe

★ 4.6 (1)

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    Cranberry Orange Vinaigrette

    This vinaigrette blends whole cranberries and fresh orange juice with a splash of vinegar and oil for a tangy, slightly sweet dressing. It works well over winter greens, spinach salads, or roasted vegetables, and comes together quickly in a blender. The vivid color and bright flavor make it a fitting addition to holiday tables.

    25 min 16 oz 140 cal

    Ingredients

    • 1 cups fresh or frozen cranberries
    • 1/3 cups fresh orange juice
    • 1 tablespoons orange zest
    • 1/4 cups apple cider vinegar
    • 2 tablespoons honey
    • 2/3 cups olive oil
    • 1 teaspoons Dijon mustard
    • 1/2 teaspoons salt
    • 1/4 teaspoons black pepper, freshly ground

    Method

    1. 1

      Combine the cranberries and orange juice in a small saucepan over medium heat. Cook, stirring occasionally, until the cranberries soften and begin to burst, about 5 minutes.

    2. 2

      Remove from heat and let the cranberry mixture cool for about 10 minutes.

    3. 3

      Transfer the cooled cranberry mixture to a blender. Add the orange zest, apple cider vinegar, honey, Dijon mustard, salt, and pepper.

    4. 4

      Blend on medium speed until smooth, about 30 seconds.

    5. 5

      With the blender running on low speed, slowly drizzle in the olive oil until the vinaigrette is emulsified and smooth.

    6. 6

      Taste and adjust seasoning with additional salt, pepper, or honey as needed. Pour into a jar or airtight container.

    7. 7

      Refrigerate until ready to use; shake or whisk well before serving, as the dressing will separate.