Cranberry or Raspberry Vinaigrette
Elevate your salads with this vibrant and tangy Cranberry or Raspberry Vinaigrette, a perfect balance of sweet and tart flavors that will transform your greens into gourmet fare. Made with fresh or frozen cranberries or raspberries, this homemade dressing combines the natural fruity brightness of berries with the richness of extra-virgin olive oil, the zing of red wine vinegar, and a touch of sweetness from honey or maple syrup. A hint of Dijon mustard ties it all together, creating a smooth and velvety emulsion that's as visually stunning as it is delicious. Ready in just 15 minutes, this versatile vinaigrette is ideal for drizzling over mixed greens, tossing with roasted vegetables, or even pairing with grilled meats. Plus, it’s easy to make ahead and can be stored for up to a week, making it a must-have addition to your meal prep lineup. Try this irresistible berry vinaigrette and take your homemade dressing game to the next level!
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Recipe Information
Ingredients
- 1 cup cranberries or raspberries (fresh or frozen)
- 0.5 cup extra-virgin olive oil
- 0.25 cup red wine vinegar
- 2 tablespoons honey or maple syrup
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper (freshly ground)
- 2 tablespoons water
Instructions
If using fresh cranberries or raspberries, rinse them thoroughly. If using frozen, allow them to partially thaw before starting.
In a small saucepan, combine the cranberries or raspberries and water. Heat over medium-low heat until softened and the berries release their juices, about 3-5 minutes. Stir occasionally. Skip this step if using pre-made puree or juice.
Transfer the cooked berries to a fine-mesh strainer placed over a bowl. Use the back of a spoon to press out the puree, removing seeds and skins. You should have about 1/3 cup of puree. Let cool slightly.
In a blender or food processor, combine the berry puree, red wine vinegar, honey or maple syrup, Dijon mustard, salt, and black pepper. Blend until smooth.
With the blender or food processor running on low, slowly drizzle in the olive oil until the vinaigrette is emulsified and creamy.
Taste and adjust seasonings, adding more honey or syrup if you prefer a sweeter dressing or more vinegar if you want additional tang.
Transfer the vinaigrette to a jar or bottle with a lid and refrigerate for at least 30 minutes to allow the flavors to meld.
Shake well before serving. Store in the refrigerator for up to one week.
Nutrition Facts
Calories |
1274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.3 g | 154% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1305 mg | 57% | |
| Total Carbohydrate | 54.5 g | 20% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 40.8 g | ||
| Protein | 0.9 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 24 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 200 mg | 4% | |
*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.
