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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


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



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.


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


* 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.

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