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.
I love this vinaigrette because…
- it’s oil-free.
- you use fresh cranberries (none of that canned stuff!).
- it has a sweet/tart flavor that when mixed with tahini, is out of this world.
- it’s pretty. =)
- 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. =)
How to make this cranberry Orange Vinaigrette:
To make the vinaigrette, in a large saucepan, add the water, cranberries, and maple syrup.
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.
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.
If you make these Cranberry Orange Vinaigrette, please let us know! Leave a comment, rate it, and tag your photo with #veggie__chick on Instagram.
Oil-Free Cranberry-Orange Vinaigrette (Vegan, Gluten Free)Pin Rate
- 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
- 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.
- 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. Blend until smooth, for about 1 minute.
- This recipe makes about 1 1/4 cups vinaigrette. It will last for about a week in the fridge in an airtight container.