Cranberry Orange Balsamic Vinaigrette (Printer-Friendly)
Bright vinaigrette blending cranberry, orange, balsamic, and Dijon for a vibrant addition to greens and more.
# List of Ingredients:
→ Produce
01 -
1 cup fresh cranberries
02 -
¾ cup fresh orange juice (approx. 6 fl oz)
03 -
1 teaspoon freshly grated orange zest
→ Condiments and Sweeteners
04 -
1 tablespoon honey or maple syrup
05 -
2 tablespoons balsamic vinegar
06 -
½ teaspoon Dijon mustard
→ Seasonings
07 -
½ teaspoon salt
08 -
¼ teaspoon freshly ground black pepper
→ Oils
09 -
⅓ cup extra virgin olive oil (approx. 2.7 fl oz)
# Preparation Steps:
01 -
Rinse cranberries and combine with orange juice in a small saucepan. Simmer over medium heat for 2 to 3 minutes until some berries burst and soften. Remove from heat and allow to cool for 10 minutes to preserve emulsion stability.
02 -
Transfer softened cranberries with juice to a blender. Add orange zest, honey or maple syrup, balsamic vinegar, Dijon mustard, salt, and black pepper. Blend on high until completely smooth and vibrant, scraping sides as needed.
03 -
While blender runs on low to medium speed, slowly pour olive oil in a thin, steady stream until mixture is glossy and thickened. If too thick, thin with teaspoons of water or orange juice incrementally.
04 -
Taste and adjust balance by adding more honey/maple syrup if too tart, or more salt if flavors seem flat. For increased tang, add a small amount of balsamic vinegar and blend briefly.
05 -
Pour dressing into a clean glass jar, seal, and refrigerate for at least 30 minutes for flavors to meld and texture to set. Shake well before serving over greens, fennel, shaved Brussels sprouts, goat cheese, or toasted nuts.
# Additional Suggestions:
01 -
A brief simmer softens cranberry skins to ensure a silky puree and stable emulsion.
02 -
Adding olive oil slowly during blending stabilizes the dressing's texture by forming microscopic droplets.
03 -
For an ultra-smooth finish, strain the vinaigrette through a fine mesh sieve after blending.
04 -
Store refrigerated in a glass container up to seven days; allow to come to room temperature and shake before use.