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

5 from 3 votes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 16
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.


  • 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.
    Cranberries being cooked in a pan, before and after
  • 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.


*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! =)


Serving: 2tablespoons | Calories: 27kcal | Carbohydrates: 5.8g | Protein: 0.3g | Fat: 0.5g | Sodium: 2.1mg | Sugar: 4.5g
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