Simple Cranberry Vinaigrette Recipe

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Cranberry vinaigrette is a beautiful, colourful, healthy salad dressing that makes winter foods taste better all around.

– 2 cups fresh cranberries. If you use frozen cranberries, thaw them first. – 1 1/2 cups mild olive oil, or a mixture of extra virgin olive oil and a milder oil like canola or safflower. – 1 shallot, peeled and rough chopped, about 2-3 tablespoon – 2 Tbsp balsamic vinegar (use a nice one!) – 1-2 Tbsp lemon juice. Start with one tablespoon and add more to taste. – 2 tsp sea salt or kosher salt – 2 tsp sugar, honey, or alternative sweetener of your choice



Put everything in a blender, make sure the lid is on tight, and blend until the mixture is bright pink and mostly smooth. 

Step 1

Step 2

Slowly building up from low to high to get the best blend possible. Because of the berries, there will be some texture, which is fine.

Step 3

The bright colour won't show up right away, but it will as the berries break down. Blend some more! Put down the machine and taste the dressing. 

Step 4

You might want to change the amount of salt, sugar, or another item to your taste. If the sauce is too thick, you can add a little water to thin it out.

Step 5

Put the dressing in a clean jar or bottle and put it in the fridge. It will have split a bit, so stir or shake it before you use it.

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