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a salad in a bowl with kale, chicken, apples, pecans and Parmesan, topped with a cranberry dressing
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5 from 4 votes

Leftover Cranberry Sauce Vinaigrette - 3 Ways!

Leftover cranberry sauce is fine on its own, but why not make it more interesting? These 3 ways to add zesty, vibrant flavor are great for salads, sandwiches, burgers, chicken, pork and more!
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Salad
Cuisine: American
Servings: 12 oz.
Author: Don Baiocchi

Ingredients

For Balsamic Cranberry Vinaigrette (makes 1½ cups):

  • ½ cup leftover cranberry sauce
  • ¼ cup balsamic vinegar
  • ¼ cup extra virgin olive oil
  • ¼ cup water (or more, if desired)
  • freshly ground black pepper, to taste
  • sea salt, if necessary

For Ginger Lime Cranberry Vinaigrette (makes 1½ cups):

  • ½ cup leftover cranberry sauce
  • ¼ cup water (or more, if desired)
  • 2 tablespoons avocado oil (or other neutral-flavored oil)
  • 4 teaspoons lime juice (from 1-2 limes)
  • 3 teaspoons freshly grated ginger (from about 2-3 inches fresh ginger root)
  • sea salt, if necessary

For Maple Dijon Cranberry Vinaigrette (makes 1½ cups):

  • ½ cup leftover cranberry sauce
  • ¼ cup water (or more, if desired)
  • 3 tablespoons Dijon or stone ground mustard
  • 2 tablespoons extra virgin olive oil
  • 4 teaspoons pure maple syrup (see notes for Whole30)
  • sea salt, if necessary

Instructions

  • Simply blend all the ingredients (except the salt) together using a bowl and whisk, stick blender, regular blender or food processor. Taste and add salt or adjust flavors to your liking. Add more water if you'd like a thinner consistency.

Notes

Please note I used my Date & Orange Cranberry Sauce when testing all these recipes. If you use a different cranberry sauce, your results may vary.
Make ahead/storage
All three of the vinaigrettes can be stored in the fridge for up to 2 weeks.
You can also freeze the vinaigrettes in an airtight container or freezer baggie for up to 3 months. Thaw overnight in the fridge.
For Whole30: Omit the maple syrup from the Maple Mustard Cranberry Vinaigrette. Blend in 2 chopped pitted dates instead (if using a whisk, dice the dates very small).