Homemade Cranberry Orange Vinaigrette

V is for Vinaigrette!

This Cranberry Orange Vinaigrette balances tart cranberries with sweet orange juice for a simple, delicious dressing. Drizzle it over salads, roasted veggies, or chicken for an easy pop of color and flavor.

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Made right in the blender, this vinaigrette comes together in minutes and keeps well for a few days. The bright red color makes it a standout addition to fall and holiday menus.

What You’ll Need

• 1 cup fresh or thawed frozen cranberries

• ½ cup fresh orange juice

• 1 small shallot, finely chopped

• 2 tablespoons rice vinegar

• 1 tablespoon honey

• 1 tablespoon fresh lime juice

• ⅓ to ½ cup neutral oil (canola or light olive oil)

• Kosher salt, to taste

• Freshly ground black pepper, to taste

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How to Make It

1. Combine cranberries, orange juice, shallot, rice vinegar, honey, and lime juice in a blender or food processor. Puree until smooth.

2. Add oil slowly with the motor running until the vinaigrette reaches your desired consistency.

3. Strain the mixture through a fine-mesh strainer into a medium bowl, pressing solids to extract as much liquid as possible.

4. Season with salt and pepper to taste.

5. Store in a covered container in the refrigerator for up to 5 days.

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Tips & Tricks

• Add a Little Kick: A drizzle of hot honey gives the vinaigrette a gentle heat that plays well with the tart cranberries.

• Balance the Flavor: If it leans too tart, blend in a bit more honey or orange juice until it tastes right to you.

• Serving Tip: Bring to room temperature and whisk before serving for the best texture and flavor.

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If you try this Cranberry Orange Vinaigrette, leave a comment or rating to let me know how it turned out! You might also like Ginger Salad Dressing or Pesto Buttermilk Dressing.

Thanks again to Wendy for hosting this fun challenge! Scroll down to check out what the other bloggers are sharing for the letter V. And if you want to catch up on everything I’ve made so far, you can find all my recipes here: Alphabet Challenge 2025.

 

Cranberry Orange Vinaigrette

Author: Jolene's Recipe Journal

Ingredients

• 1 cup fresh or thawed frozen cranberries
• ½ cup fresh orange juice
• 1 tablespoon finely chopped shallot
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 tablespoon fresh lime or lemon juice
• ⅓ to ½ cup canola or neutral olive oil
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. In a blender or food processor, combine cranberries, orange juice, shallot, rice vinegar, honey, and lime juice. Puree until smooth.
2. With the motor running, slowly add oil until the vinaigrette reaches your desired consistency.
3. Over a medium bowl, strain the mixture through a fine-mesh strainer, pressing down on the solids to extract as much liquid as possible.
4. Season with salt and pepper to taste. Store, covered, in the refrigerator for up to 5 days.

Notes

Source: https://www.uscranberries.com/recipe/cranberry-orange-vinaigrette/

homemade cranberry vinaigrette dressing

Salad dressing, condiments

American

 

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