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 mins
Cook Time0 minutes mins
Total Time10 minutes mins
Course: Salad
Cuisine: American
Servings: 12 oz.
Author: Don Baiocchi
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
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.
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).