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30 min or less, Easy, Gluten Free, Nut free, Oil free, Sauces, Dips and Dressings, Under 400 calories, Vegan Recipes

Cranberry Orange Vinaigrette

Cranberry Orange Vinaigrette- oil free and super healthy! This dressing has an addicting sweet-tart flavor, and is a great alternative to oil-packed dressings.

Oil-Free Cranberry Orange Vinaigrette | via veggiechick.com #vegan #glutenfree #oilfree

I love this vinaigrette because…

      1. it’s oil-free.
      2. you use fresh cranberries (none of that canned stuff!).
      3. it has a sweet/tart flavor that when mixed with tahini, is out of this world.
      4. it’s pretty. ☺
      5. it takes only 15 minutes and is super easy!

 

When I went to the market to buy the ingredients for this recipe, I couldn’t find the cranberries so I asked a store employee where they were. He pointed me in the right direction and then asked me if there was something “going on with cranberries”, because a lot of people have been asking for them.

I enthusiastically explained that they’re a common holiday fruit and are in season, and also used in many recipes including my cranberry orange vinaigrette. He just stared at me blankly. I laughed to myself as I walked away, because it was a reminder that not everyone cooks, or even cares about trivial things such as cranberries. Reality check. =)

Oil-Free Cranberry Orange Vinaigrette | via veggiechick.com #vegan #glutenfree #oilfree

To make the vinaigrette, in a large saucepan, add the water, cranberries, and maple syrup.

Oil-Free Cranberry Orange Vinaigrette | via veggiechick.com #vegan #glutenfree #oilfree

Bring it to a boil. Then reduce the heat slightly (to a little over medium heat) and cook 8-10 minutes or until the cranberries are soft, stirring occasionally. One by one, the cranberries will burst so be careful not to burn yourself.

Oil-Free Cranberry Orange Vinaigrette | via veggiechick.com #vegan #glutenfree #oilfree

In the meantime, to a high powered blender, add the mandarin oranges, white balsamic vinegar, tahini, and lemon juice.

When the cranberries are done cooking, add them to the blender with the other ingredients and blend for about 1 minute until smooth. Refrigerate the vinaigrette for 2-3 hours before serving.

This recipe makes about 1 1/4 cup vinaigrette. This will last for about a week in the fridge, in an airtight container.

Oil-Free Cranberry Orange Vinaigrette | via veggiechick.com #vegan #glutenfree #oilfree

Print

Oil-Free Cranberry-Orange Vinaigrette (Vegan, Gluten Free)

Cranberry Orange Vinaigrette- oil free and super healthy! This dressing has an addicting sweet-tart flavor, and is a great alternative to oil-packed dressings.

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 16
  • Category: Vegan, Gluten Free

Ingredients

  • 1/2 cup water
  • 1 cup fresh or frozen cranberries (fresh are preferred)
  • 1/4 cup maple syrup
  • 11 ounce can mandarin oranges, drained
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon tahini
  • 2 teaspoons fresh lemon juice

Instructions

  1. In a large saucepan, add water, cranberries, and maple syrup. Bring to a boil. Reduce heat (to just over medium heat) and cook 8-10 minutes or until cranberries are soft, stirring occasionally. One by one, the cranberries will burst so be careful not to burn yourself.
  2. In the meantime, to a high powered blender, add the mandarin oranges, white balsamic vinegar, tahini, and lemon juice.
  3. When the cranberries are done cooking, add them to the blender with the other ingredients. Blend until smooth, for about 1 minute.
  4. This recipe makes about 1 1/4 cups vinaigrette. It will last for about a week in the fridge in an airtight container.

Notes

*Don’t use wooden utensils. The cranberry sauce will stain them.

*The vinaigrette will thicken as it sits in the fridge. To thin the vinaigrette before serving, add warm water in 1 tablespoon increments while stirring, until desired consistency.

*I added this vinaigrette to a quick salad with arugula, kale, blueberries and walnuts. Yum! =)

Nutrition

  • Serving Size: 2 tablespoons

Hi, I'm Christin- thanks for stopping by my happy place! Here you will find healthy, original meat-free recipes. No matter where you are in your health journey, I hope I can help and inspire you. Read more...

4 Comments

  • Can you use fresh oranges to make this, like a sweet Valencia? How many would you add? I don’t like to use canned fruit and want to give this recipe a try.

    Thanks!
    Sita

    Reply
    • Hi Sita, the recipe calls for 11 ounces of Mandarin oranges so I would probably add 2 oranges (depending on the size). I think it would taste great! And sorry for the late reply…somehow your comment got lost. =) I hope you enjoy it!

      Reply
  • This is a really delicious vinaigrette, and because it is a bit thick from the tahini–it stays on the salad and doesn’t run to the bottom. I find canned mandarins to be shadows of the real thing so I used 3 fresh clementines. I had to laugh about the no oil though–my tahini had separated–like organic peanut butter does–and there was so much oil to stir back in. Also there is a whole internet debate on whether tahini has to be refrigerated—I don’t–and I’m sure there are a lot of people in the middle East without refrigerators–Anyway–thanks for a great, robust vinaigrette!

    Reply
    • Thanks Dan, so glad you liked it! Yeah, I guess it technically has some oil from the tahini. =) The clementine idea is great!

      Reply

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