Cranberry and Orange Balsamic Vinaigrette
18 min
|
easy
|
gluten-free,
lactose-free,
vegetarian
Recipe by Eunice
Introduction
No sad salads on my watch: this cranberry and orange balsamic vinaigrette is tart, bright, and just sweet enough, with Dijon pulling it together so it actually clings to your greens.
Perfect for holiday spreads and weeknight meal prep, it doubles as a drizzle for grilled salmon or chicken or a quick marinade, bringing a ruby citrus punch that wakes up roasted veggies and grain bowls.
Ingredients (12 servings)
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You’ll check out through Instacart.
Ingredients
- 1 cup fresh cranberries fresh cranberries 4 oz
- ¾ cup fresh orange juice Valencia oranges 2.67 ct (for fresh orange juice)
- 1 tsp freshly grated orange zest navel orange 0.33 ct (for freshly grated orange zest)
- 1 Tbsp honey (or maple syrup) honey 0.74 oz
- 2 Tbsp balsamic vinegar balsamic vinegar 1 fl oz
- ½ tsp Dijon mustard Dijon mustard 0.1 oz
- ½ tsp salt salt
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- ⅓ cup extra virgin olive oil extra-virgin olive oil 2.64 fl oz
How to Make Cranberry and Orange Balsamic Vinaigrette
-
Soften the cranberries
Rinse the cranberries, then add them to a small saucepan with the orange juice and bring to a gentle simmer over medium heat for 2 to 3 minutes until a few berries pop and the rest are slightly softened.
Remove from heat and let cool 10 minutes so the heat does not break the emulsion later.
-
Blend the base
Transfer the cranberries and all their juice to a blender, then add orange zest, honey, balsamic, Dijon, salt, and black pepper.
Blend on high until completely smooth and vivid, scraping down the sides as needed.
-
Emulsify with oil
With the blender running on low to medium speed, stream in the olive oil in a thin, steady ribbon until the dressing looks glossy and thick.
If it gets too thick, loosen with a teaspoon of water or a splash of orange juice at a time.
-
Taste and adjust
Taste for balance, adding a little more honey if the cranberries are very tart or a pinch more salt if the flavors feel flat.
If you want extra tang, add a tiny splash of balsamic and blend briefly.
-
Chill and serve
Pour into a clean glass jar, seal, and chill 30 minutes to let the flavors marry and the texture set.
Shake before serving and drizzle over crisp greens, fennel, or shaved Brussels with goat cheese or toasted nuts.
Substitutions
- Balsamic vinegar -> white balsamic vinegar
- White balsamic keeps the color bright ruby and delivers a lighter, fruit-forward acidity that lets the orange sing without the darker caramel notes.
- Honey -> maple syrup
- Maple stays vegan and adds a subtle toasty depth that plays beautifully with cranberries, yielding a slightly thinner but lush finish.
- Fresh cranberries -> frozen cranberries
- Use straight from the freezer and simmer an extra minute, preserving the same tart punch and color with zero compromise on texture.
Tips
- Warm fruit blends smoother
- A brief simmer softens cranberry skins so they puree silky fast, which means a tighter emulsion and no gritty bits.
- Stream the oil, do not dump
- Pour in the olive oil slowly while blending so the mustard can grab it and form tiny droplets that stay suspended instead of breaking.
- Strain for restaurant-smooth
- If you want a glossy, elegant finish, pass the dressing through a fine mesh strainer after blending and press with a spoon.
- Season like you mean it
- Salt does not make things salty here, it wakes up fruit and balsamic so one more pinch can turn flat into wow.
- Store it smart
- Keep the vinaigrette in a glass jar in the fridge up to 7 days, and if the oil firms up, let it stand 10 minutes and shake hard.
- Make a concentrate
- Blend everything except the oil, freeze the base in ice cube trays, then thaw and whisk with oil for fresh dressing on demand.
Nutrition Facts *
| Energy | 106 | kcal |
|---|---|---|
| Protein | 0 | g |
| Total Fat | 9 | g |
| Carbohydrates | 8 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My dressing separated in the fridge, how do I fix it?
- Let it sit at room temp for 10 to 15 minutes, then shake the jar like you mean it or give it a 10 second blend to bring it back together.
- The dressing tastes too tart, what should I adjust?
- Add 1 teaspoon honey or maple at a time and a small pinch of salt, blend and taste again until it hits that sweet-tangy pocket you like.
- Can I skip cooking the cranberries?
- Yes, but use a high-speed blender and expect a sharper bite; start with an extra teaspoon of honey and blend longer for a smoother texture.
- Can I use dried cranberries?
- Soak 1 cup dried cranberries in hot water or orange juice for 15 minutes, drain well, then proceed; the result will be sweeter and slightly thicker.
- How long does it keep and can I freeze it?
- Refrigerated in a sealed glass jar it keeps up to 1 week, and for freezing, store the cranberry-orange base without oil up to 2 months and emulsify with oil after thawing.
- Why is the color darker than I expected?
- Regular balsamic deepens the hue, which is normal; if you want a brighter ruby color next time, use white balsamic and do not overcook the cranberries.
Serving Suggestions
Goes wild with peppery arugula, juicy orange segments, and a crumble of goat cheese, or brush it on grilled chicken or salmon for a sweet-tangy glaze that caramelizes fast.
If you are feeling sassy, buzz in a thumb of grated fresh ginger or a pinch of Aleppo pepper before streaming the oil and watch the dressing get this flirty, warm finish that keeps forks moving.
Reviews
We haven’t received any feedback on this recipe yet.
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
