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.