This cranberry vinaigrette is one of my favorite ways enjoy leftover cranberry sauce. It’s bright and tangy, with a touch of natural sweetness, and has the perfect consistency to drizzle over fall and winter salads, roasted vegetables, grilled meats, and more!

Why You’ll Love This Cranberry Vinaigrette

My cranberry sauce is always devoured at Thanksgiving and Christmas dinner, but sometimes there are just a few large spoonfuls left. That’s where this cranberry vinaigrette comes in — it’s the perfect way to transform leftover cranberry sauce into a delicious dressing bursting with bright, tart, and sweet flavors. Here’s what else you’ll love about it:

• It’s surprisingly versatile. Of course, it’s fantastic drizzled over virtually any fresh salad (similar to my raspberry vinaigrette), but it’s also a great match for roasted root vegetables or meats like turkey, pork, and steak. I’ve got more ideas below!
• It stores well for the week. Like all my homemade vinaigrettes, this one will last up to a week in the fridge, making it easy to add a flavorful boost to meals all week long.

Cranberry Vinaigrette Ingredients

• Cranberry Sauce: There’s really no comparison to homemade cranberry sauce and it’s surprisingly easy to make!
• Extra-Virgin Olive Oil: You can use any good-quality extra-virgin olive oil here. I’ve linked my favorite brand below in the recipe card.
• Red Wine Vinegar & Dijon Mustard: Red wine vinegar provides a bold and slightly tangy acidity while the Dijon mustard adds a sharp sweetness and helps to emulsify the oil and vinegar for a creamy texture.
• Shallots: Minced shallot provides a mild, aromatic sweetness with a touch of onion flavor that doesn’t overpower.

Find the printable recipe with measurements below.

How To Make A Cranberry Vinaigrette

To make this cranberry vinaigrette, simply add the cranberry sauce, vinegar, oil, shallot, mustard, salt, and pepper to a food processor and blend until smooth. If you don’t have a food processor, a mini blender, like a Nutribullet, works just as well.

Ways To Use the Dressing

• Toss with salads: Drizzle it over mixed greens or a spinach salad for a burst of sweetness and tang. It pairs particularly well with fall salads featuring nuts (like walnuts or pecans), goat cheese, and fruits like pears or apples.
• Drizzle on roasted root vegetables: This would taste great paired with roasted carrots, roasted sweet potatoes, or roasted Brussels sprouts. The acidity will complement the caramelized flavors beautifully.
• Drizzle on grilled meats: It’s perfect for adding a zesty contrast to the richness of grilled or roast chicken, turkey, pork meatballs, or even steak.

More Dressing Recipes

• Balsamic Vinaigrette: A fresh and easy balsamic touch.
• Apple Cider Vinaigrette: Perfect for fall salads.
• Champagne Vinaigrette: A truly versatile salad dressing.
• Dijon Vinaigrette: If you love Dijon mustard, this dressing is it. 
• Citrus Lime Vinaigrette: Cilantro and lime are the perfect pair.