Cranberry Orange Vinaigrette Recipes

CRANBERRY ORANGE VINAIGRETTE

Steps:

• To a blender or deep container for an immersion blender add the cranberry sauce, orange juice, oil, vinegar, sugar, salt and pepper. Blend until completely combined. Serve at room temperature.

ORANGE CRANBERRY VINAIGRETTE

Steps:

• In a blender, combine the first six ingredients. Cover and process for 1 minute. While processing, gradually add oil in a steady stream. Stir in poppy seeds. Store in the refrigerator.

GREEN SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• Put the cranberries in a small saucepan; add the honey and 1/3 cup water. Cook over medium heat, stirring occasionally, until the cranberries pop and the liquid thickens, about 8 minutes. Remove from the heat and let cool completely.
• Toast the walnuts in a small dry skillet over medium heat, about 5 minutes. Transfer to a cutting board and let cool slightly, then roughly chop. Stir the olive oil and vinegar into the cooled cranberries. (Add more honey, 1 teaspoon at a time, if the vinaigrette is too tart.) Season with salt and pepper.
• Toss the lettuce and watercress in a serving bowl; season with salt and pepper. Spoon the vinaigrette over the lettuce and top with the walnuts and herbs. Toss before serving.

CRANBERRY-ORANGE VINAIGRETTE

Steps:

• Place ingredients in jar with tight-fitting lid; cover with lid.
• Shake until blended.

CRANBERRY CITRUS DRESSING

Steps:

• Start by making a simple syrup: dissolve the sugar in the water in a medium saucepan. Add vanilla beans and bring to a simmer. Add the orange juice and cranberries, a dash of salt and some freshly ground black pepper, to taste. Simmer until cranberries begin to pop and become tender, about 3 to 5 minutes. Remove from heat and stir in Dijon mustard. Chill cranberry sauce until ready to serve. The sauce can be made up to 2 days ahead of time. Just before serving, garnish sauce with freshly grated orange zest.

CRANBERRY VINAIGRETTE

Steps:

• Combine cranberries, sugar, and vinegar in a small saucepan over medium heat. Cook until the cranberries pop, about 5-10 minutes.
• Remove from the heat and let cool. Transfer to a blender or food processor and pulse until smooth. Add the mustard and orange juice and blend to combine. With the motor running, stream in the oil. Season to taste with salt and pepper.
• Use immediately or store in the refrigerator.
• Serve over a bed of mixed greens, apple and red onion slices, and pecans or walnuts OR over any salad of your choice!
• NOTE: This will last at least a week stored in a tightly sealed container in the refrigerator.
• Makes about 2 cups.

CRANBERRY VINAIGRETTE

Steps:

• In a bowl whisk together the syrup, the mustard, the vinegar, the cranberry juice, and salt to taste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified.