share
cookmode
You must be logged in to bookmark
Log In / Sign Up
bookmark

Click here to see the related post

a luscious vinaigrette made with your leftover cranberry sauce

Cranberry Sauce Vinaigrette

Use your leftover Cranberry Sauce… you know you’ll have some!
Make a delicious Vinaigrette, perfect for your salad creations after Thanksgiving.

Cranberry Sauce Vinaigrette
A healthy dinner using your delicious Thanksgiving leftovers

a luscious vinaigrette made with your leftover cranberry sauce

Ingredients

¼ cup red wine vinegar

3 tablespoons balsamic vinegar

3 tablespoons cranberry sauce*

2 medium cloves fresh garlic, peeled

½ teaspoon Italian seasonings

⅛ teaspoon freshly cracked black pepper

1 pinch sea salt

1 teaspoon raw honey

¾ cup canola oil**

1 tablespoon walnut oil, or your favorite nut oil

Instructions

1

In a food processor or blender add the first 8 ingredients, pulse to combine. Add the canola oil through the feed tube slowly in a slow steady stream until emulsified. Add the one tablespoon of walnut oil, pulse in.

2

Store in a clean glass container in the refrigerator.
Will stay for at least 3 weeks.

3

* I used: Chunky Cranberry Sauce with Ginger and Fresh Pineapple (see recipe.)

** with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed”.

This recipe may not be reproduced without the consent of it’s author, Karen Sheer.

To say hello, discuss a recipe, share one, or have a comment - I would love to know what you think!

Leave a Reply

Your email address will not be published. Required fields are marked *

Close Cookmode
A Zest For Life
Sign up for our free weekly newsletter - delicious recipes and tips with a healthy twist.
Karen's obsession with food and style