Cranberry vinaigrette

Cranberry Vinaigrette

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A vinaigrette is a quick and easy way to add a fresh acidity and brightness to enhance and compliment any type of salad! I particularly love the versatility of a vinaigrette, as all it really encompasses is; vinegar, acid, oil, and seasonings. Having said that, feel free to get creative! Have blueberries instead of cranberries? No problem! Or maybe you only have white vinegar instead of apple cider vinegar. Just substitute it! You really can’t go wrong as long as you have the four bases of a vinaigrette. Not to mention they also keep wonderfully in the fridge, stored correctly for up to two weeks. 

While I like to emulsify my vinaigrettes with an immersion blender to ensure smooth and even consistency, you could also just add the cranberry base to your container you intend to store it in, and pour the oil on top. Shake vigorously before pouring over salad. Note that separation after sitting is normal, as the oil will rise with this method. Just give it a quick shake to reincorporate before using. This is one of the simplest (and one of my favorite) ways to elevate a salad from good to great!   

Cranberry Vinaigrette

Serves 8
Prep: 10 min
Cooking: 20 min 
Total: 30 min
Beginner   

Ingredients:

1 Cup cranberries, fresh or frozen 

⅛ Cup cranberry juice, unsweetened 

1 Orange, zested & juiced 

4 Tbsp Honey 

1 Tbsp apple cider vinegar 

1 Tbsp red wine vinegar 

2 Tbsp lemon juice 

1 Tbsp Dijon mustard 

½ Cup olive oil 

Salt, TT 

Black pepper, TT 

      Method Of Prep:

  1. Gather and prepare all ingredients.
  2. In a small pot add cranberries, cranberry juice, orange peel and juice, and honey.
  3. Bring to a boil for 15 minutes or until cranberries pop and are broken down while liquid begins to thicken.
  4. Add apple cider and red wine vinegars.
  5. Reduce to a simmer for 5 more minutes.
  6. Remove from heat and add lemon juice and mustard.
  7. Assemble immersion blender and blend cranberry mixture while slowly pouring in the oil. This will help emulsify the vinaigrette.
  8. Season to taste. Store in an airtight container and refrigerate up to two weeks.          
Nutrition Facts:
Calories- 185
Carbs- 45.4 g
Protein- 1.1 g
Fat- 0.5 g