Cranberry Vinaigrette


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Cranberry Vinaigrette
Photo: © Johnny Valiant
Makes about 1/2 cup


  • 2 tablespoons red wine vinegar

  • 1 tablespoon cranberry juice

  • 1 tablespoon finely chopped dried cranberries

  • 1/2 teaspoon Peychaud's bitters

  • 2 tablespoons extra-virgin olive oil

  • Kosher salt and freshly ground pepper


  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.

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