Oil-Free Cranberry-Orange Vinaigrette (Vegan, Gluten Free)
PinServings: 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.
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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
- 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.
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: 2tablespoons | Calories: 27kcal | Carbohydrates: 5.8g | Protein: 0.3g | Fat: 0.5g | Sodium: 2.1mg | Sugar: 4.5g
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