Cranberry Orange Balsamic Vinaigrette

This cranberry and orange balsamic vinaigrette brightens any salad with a perfect balance of tart, sweet, and tangy flavors. It takes just a few ingredients from the pantry and fresh produce to make a versatile dressing that also doubles as a marinade or drizzle for roasted vegetables and grilled meats.

I first whipped this up during the holidays, and it instantly became a favorite for lifting the greens beside rich mains. Now I make it year-round whenever something fresh and lively is needed on the plate.

Ingredients

• One cup fresh cranberries: delivering tartness and a vibrant ruby color, look for firm, glossy berries
• Three quarters cup fresh orange juice: provides sweet citrus brightness, freshly squeezed is best for flavor
• One teaspoon freshly grated orange zest: adds an extra punch of citrus aroma
• One tablespoon honey or maple syrup: for a subtle sweetness that balances tartness, choose raw or pure honey if possible
• Two tablespoons balsamic vinegar: offering depth and mellow acidity, select high quality for rich flavor
• Half teaspoon Dijon mustard: helps emulsify the dressing and adds slight tang
• Half teaspoon salt: to enhance all the flavors, use sea salt or kosher salt for purity
• Quarter teaspoon freshly ground black pepper: adds mild spiciness and complexity
• One third cup extra virgin olive oil: for silkiness and to round out the vinaigrette, use the freshest oil you have stored properly for clean taste

Instructions

Soften the cranberries:

Rinse the cranberries under cold water to remove any debris then add them to a small saucepan along with the orange juice. Gently bring the mixture to a simmer over medium heat allowing the berries to pop or soften slightly after about two to three minutes. This step breaks down the cranberries so the final dressing becomes smooth and less gritty. Remove the pan from heat and let it sit for ten minutes to cool. This prevents the heat from breaking the oil emulsion later on.

Blend the base:

Pour the softened cranberries and all their juice into a blender. Add the fresh orange zest, honey, balsamic vinegar, Dijon mustard, salt, and black pepper. Blend at high speed until the mixture is completely smooth and vibrantly colored. Use a spatula to scrape down the sides as needed to ensure everything is incorporated evenly.

Emulsify with oil:

With the blender running on a low to medium speed, slowly drizzle in the extra virgin olive oil in a thin, steady stream. This gradual addition allows the mustard to catch the oil droplets and form a smooth, glossy dressing that does not separate. If the vinaigrette becomes too thick, you can loosen it slightly by adding a teaspoon of water or a splash of orange juice one teaspoon at a time.

Taste and adjust:

Give the dressing a taste and tweak the balance as needed. Add a bit more honey if the cranberries taste extra tart or another pinch of salt if it feels flat. For a tangier kick, include a tiny splash more balsamic vinegar and blend briefly to combine.

Chill and serve:

Transfer the finished vinaigrette to a clean glass jar with a tight lid. Seal and refrigerate for at least 30 minutes so the flavors meld nicely and the texture firms up. Before serving, shake well and drizzle over crisp greens, shaved fennel, or Brussels sprouts tossed with goat cheese or toasted nuts.

I especially love the way fresh orange zest lifts the overall flavor with a fragrant burst that evaporates quickly if skipped. One holiday season, making this dressing led to a memorable family moment when everyone debated if it was better on salad or drizzled over roasted sweet potatoes—turns out it’s a winner either way.

Storage Tips

Keep the vinaigrette in a sealed glass jar in the refrigerator to maintain freshness and flavor. If the olive oil solidifies when chilled, allow the jar to sit at room temperature for about ten minutes and then shake vigorously before using. For longer storage, freeze the base mixture without oil in ice cube trays and thaw individual cubes before whisking in olive oil for fresh dressing.

Ingredient Substitutions

White balsamic vinegar can replace traditional balsamic to maintain a bright ruby color and offer a fruitier, lighter acidity. Maple syrup works as a vegan alternative to honey, providing a subtle toasty sweetness and slightly thinner consistency. Frozen cranberries can substitute fresh ones; use them straight from the freezer and simmer for an extra minute to retain the tart punch and color without affecting texture.

Serving Suggestions

This vinaigrette shines poured over a crisp green salad with tangy goat cheese and toasted nuts. Try it as a marinade for grilled chicken or salmon to add a ruby citrus punch. Drizzle lightly on roasted root vegetables or grain bowls to brighten earthy flavors.

Refrigerate the vinaigrette for at least 30 minutes before serving and shake well. It keeps up to seven days and can be refreshed by whisking in a bit more oil or orange juice.

Common Questions About Recipes

→ Can frozen cranberries be used instead of fresh?

Yes, frozen cranberries can be used; simmer them a bit longer to achieve the same soft texture and vibrant flavor.

→ What does Dijon mustard do in this vinaigrette?

Dijon mustard helps emulsify the olive oil with the liquids, creating a smooth and well-blended dressing.

→ How can I make the vinaigrette less thick?

If the vinaigrette becomes too thick, add a teaspoon of water or orange juice gradually to loosen the texture.

→ What are good pairings for this vinaigrette?

This vinaigrette pairs well with crisp greens, roasted vegetables, grilled chicken, salmon, and grain bowls.

→ How should the vinaigrette be stored?

Store it in a sealed glass jar in the refrigerator for up to a week; shake well before each use.