Cranberry Vinaigrette

  • Servings: Makes about 1/2 cup

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  • 2 tablespoons red wine vinegar
  • 1 tablespoon cranberry juice
  • 1 tablespoon finely chopped dried cranberries
  • 1/2 teaspoon Cranberry-Anise Bitters or Peychaud's bitters
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper

How to make this recipe

  1. In a small bowl, whisk the vinegar, cranberry juice, dried cranberries and bitters. Gradually add the olive oil in a thin stream, whisking constantly. Season with salt and pepper.

Make Ahead

The cranberry vinaigrette can be refrigerated for up to 5 days.

Serve With

A salad of arugula, endives, diced apples, crumbled farmer cheese and toasted pumpkin seeds.

Contributed By Photo © Johnny Valiant Published October 2011

463561 recipes/cranberry-vinaigrette 2013-12-06T23:21:20+00:00 Brad Thomas Parsons gastronaut-files|sauces-and-condiments|fast|healthy|make-ahead|no-cook october-2011,brad thomas parsons,cooking with bitters,vinaigrette recipe,cranberry salad dressing,dried cranberry recipe recipes,cranberry-vinaigrette 463561

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