Cran Raspberry Vinaigrette
Brighten up your salads with the vibrant and tangy flavors of this homemade Cran Raspberry Vinaigrette, a perfect balance of sweet and zesty goodness. Combining fresh cranberries and raspberries, this easy-to-make dressing offers a burst of fruity freshness, beautifully complemented by the rich creaminess of olive oil and the subtle tang of apple cider vinegar. The addition of honey lends natural sweetness, while Dijon mustard adds a touch of depth and complexity. Ready in just 15 minutes, this silky, antioxidant-rich vinaigrette is an ideal topping for leafy greens, roasted vegetables, or even as a marinade for grilled proteins. Bring a splash of color and a pop of flavor to your table with this irresistible dressing!
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Recipe Information
Ingredients
- 1 cup Fresh cranberries
- 1 cup Fresh raspberries
- 0.5 cup Olive oil
- 0.25 cup Apple cider vinegar
- 2 tablespoons Honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Water
Instructions
Rinse the cranberries and raspberries thoroughly under cold water and pat them dry with a clean towel.
In a small saucepan, combine the fresh cranberries with 2 tablespoons of water. Cook over medium heat for 4-5 minutes, or until the cranberries begin to burst and soften.
Remove the cranberries from the heat and let them cool slightly.
In a blender or food processor, combine the cooked cranberries, fresh raspberries, olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper.
Blend the mixture on high until smooth and emulsified. If the vinaigrette is too thick, you can add an additional tablespoon of water to thin it out to your desired consistency.
Taste the vinaigrette and adjust the seasoning by adding more salt, pepper, or honey, if necessary.
Transfer the vinaigrette to a jar or airtight container and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Shake or stir the vinaigrette before using it on your favorite salad or as a marinade for grilled meats or vegetables.
Nutrition Facts
Calories |
1317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.0 g | 146% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1308 mg | 57% | |
| Total Carbohydrate | 74.6 g | 27% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 48.6 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 420 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
