Cranberry Vinaigrette


Fresh cranberries are in season from late October until early winter. They can be stored in the refrigerator for a month or so but, do not wash until you are ready to use.

This tangy-sweet dressing will add pizzazz to tender lettuces, pairs well with poultry and pork and turns your leftover holiday turkey into a delicious salad when paired with arugula (or spring greens), goat cheese and toasted walnuts or pecans.



  • 2 cups apple juice
  • 1 cup fresh cranberries
  • 2 tablespoons extra-virgin olive oil (Delicate)
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon scallions (green onion), green part only
  • 1/4 teaspoon salt
  • Black pepper
  1. In a medium-size pot, combine the apple juice and cranberries and then bring to a boil. Cook until mixture has reduced and thickened.
  2. Meanwhile, finely chop the scallions (reserve the white part for another use) and combine them with the olive oil, apple cider vinegar and honey.
  3. Add the olive oil mixture to the pot with the cranberries and stir until thoroughly blended. Let the vinaigrette cool and then season with the salt and a few grinds of black pepper. Store in the refrigerator until ready to use.
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