Cranberry Sauce Vinaigrette
Cranberry Sauce Vinaigrette is the last minute solution to your Thanksgiving salads! Transform your cranberry sauce into a tasty salad dressing!
Cranberry Sauce Vinaigrette is the last minute solution to your holiday salads!
So here’s situation. It’s Thanksgiving day. The turkey is bronzed and gorgeous, the mashed potatoes warm and fluffy and all the accoutrements are on the table. Except for one thing. There is a salad, but there’s no dressing.
You scramble to the refrigerator and search. How is it that on this overstuffed refrigerator day, there is not one single bottle of dressing to be found?
Not worry! I have the simplest solution.
Do you see the bowl of cranberry sauce sitting on the table? Well all you need is three more minutes — yes, just three more minutes — out of your Thanksgiving day, and you will have a delicious and perfectly Thanksgiving-y salad dressing.
Cranberry Sauce Vinaigrette is something we can easily make with just a few tablespoons of the cranberry sauce you already have on the table. If you’ve tried my cranberry wine sauce, use it here, or your family’s favorite recipe! Drizzle it on your favorite salad (it also goes well with my cranberry kale salad, too.) and your salad catastrophes are saved!
More cranberry recipes from Kitchen Confidante:
Cranberry Wine Sauce
Cranberry Sauce Granola
Cranberry Sauce Cornbread Muffins
Cranberry Pomegranate Baked Brie
Cranberry Sauce Slab Pie
Cranberry Sauce Vinaigrette
Ingredients
- 1/3 cup cranberry sauce
- 2 tablespoons sherry or red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon lemon juice
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 1/3 cup olive oil
Instructions
- In a blender, blend the cranberry sauce, sherry vinegar, Dijon mustard, lemon juice, salt and pepper until smooth.
- With the blender running, drizzle in the olive oil.
- Adjust the seasoning with salt and pepper.
- Toss into your favorite salad and enjoy!
Notes
Nutrition
Comments
COOKBOOK
The concept of this recipe worked really well for me! I tastes after I shook my cranberry sauce, rmthe red wine and olive oil and I started to add the dijon, but changed my mind. I thought the flavor was perfect. I pit ginger and orange in my cranberry sauce, probably more than most recipes call for, and it’s probably sweeter than most too. Anyway I am pleased with a new way to use it and keep it interesting. Spinach coated with this dressing made a big bed for a chicken breast. I didn’t have any other salad add-ons, not really sure what would work?
This dressing is fabulous and THE best way to use up leftover cranberry sauce! Totally hooked!
Thank you so much, Leslie!!!
I made it EXACTLY as above and it came out a very pale pink. Not the beautiful cranberry color. I slowly added more cranberry sauce, blending and tasting and ended up using the whole can. I didn’t add anything else. The dressing is now a mauve. It tastes fine but not the presentation I was going for. I feel dooped.
Hi Tammy, I assure you that I did not intend to dupe you or anyone with this recipe. The color of the dressing I have shared here has not been altered to suggest that it will always be a dark color. There could be different factors that led to the color of your dressing to be on the lighter end of the spectrum.
One factor could be your cranberries; younger, fresh cranberries may have less anthocyanins in the fruit, which is what gives it its pigment. As cranberries mature, the amount of anthocyanin increase, so it could be that your cranberries were simply younger and fresher.
Another factor could be the amount of blending as you whip up the sauce. Similar to creaming eggs and sugar, the more you blend, the lighter it becomes in color as you aerate the mixture.
In the end, I’m glad that the taste did not disappoint, and I hope you have a lovely holiday season.