Cranberry Vinaigrette

5 from 1 vote

This cranberry vinaigrette is the best way to use leftover cranberry sauce! It's bright and tangy, and great drizzled on salads, meats, and more.

Prep Time10

Total Time10

Course: dressing, sauce

Cuisine: American

Keyword: Cranberry Dressing, Cranberry Vinaigrette

Servings: servings

Mini Food Processor My favorite tool for making sauces!
Weck Tulip Glass Storage Jars I love storing my dressings in these little glass jars.

Blend. Add the cranberry sauce, vinegar, oil, shallot, mustard, salt, and pepper to a food processor, and blend until smooth.
Use or chill. Use immediately or refrigerate in an airtight storage container until ready to use.

If you're using my homemade cranberry sauce recipe, it already contains maple syrup as a sweetener, so no additional sweetener is needed for this recipe. If you use a store-bought cranberry sauce, you may need to adjust the sweetness. You can add a tablespoon or two of honey or maple syrup as desired.
Feel free to tweak the consistency. If you'd like it a bit thinner, feel free to blend a tablespoon or two of water to thin it out.
To store in the fridge: This dressing will stay good for up to one week. If you notice the oil separating, shake or stir it well before using. If the oil has hardened slightly after chilling, let the vinaigrette sit at room temperature for a few minutes to loosen it up.