Low Carb Cranberry Vinaigrette
Elevate your salads and roasted vegetables with this delightful Low Carb Cranberry Vinaigrette, a vibrant and tangy dressing that's as flavorful as it is guilt-free. Bursting with the natural tartness of fresh cranberries and balanced by the zesty richness of apple cider vinegar and lemon juice, this recipe offers a perfect harmony of bold flavors. Sweetened with powdered erythritol, this low-carb option skips the sugar without compromising on taste, making it ideal for keto or diabetic diets. Quick to prepare in just 10 minutes, this silky-smooth vinaigrette combines wholesome ingredients like extra virgin olive oil and Dijon mustard for a wonderfully emulsified finish. Whether drizzled on a fresh green salad or used as a dip, this cranberry vinaigrette is sure to become a fridge staple, staying fresh for up to a week. Perfect for holiday gatherings or everyday meals, it’s the ultimate healthy way to enjoy bold seasonal flavors.
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Recipe Information
Ingredients
- 0.5 cup fresh cranberries
- 0.5 cup extra virgin olive oil
- 0.25 cup apple cider vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 2 tablespoons powdered erythritol
- 2 tablespoons water
- 0.5 teaspoon salt
- 0.25 teaspoon freshly ground black pepper
Instructions
Rinse the fresh cranberries under cold water and drain them well.
In a small saucepan over medium heat, combine the fresh cranberries and water. Cook, stirring occasionally, until the cranberries have popped and softened, about 3-5 minutes.
Remove the saucepan from heat and let the cranberry mixture cool slightly.
Transfer the cranberry mixture to a blender or food processor. Add the extra virgin olive oil, apple cider vinegar, fresh lemon juice, Dijon mustard, powdered erythritol, salt, and freshly ground black pepper.
Blend until the mixture is smooth and emulsified. This should take about 30-60 seconds.
Taste and adjust the seasoning if necessary, adding more salt or erythritol for a sweeter taste if desired.
Pour the vinaigrette into a jar or bottle for serving. Shake well before each use.
Store in the refrigerator for up to one week. Allow the vinaigrette to come to room temperature before serving for the best consistency.
Nutrition Facts
Calories |
1058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.2 g | 148% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1531 mg | 67% | |
| Total Carbohydrate | 39.2 g | 14% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 5.3 g | ||
| Protein | 0.6 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 19 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 161 mg | 3% | |
*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.
