Cranberry Vinaigrette



Serving size

about 3 tablespoons
45 Minutes
60 minutes

This recipe can be multiplied and keeps well for about 4 days in the refrigerator.

Cranberry Vinaigrette


1 cup Dried sweetened cranberries
1 1/2 cup Water
1/2 cup White wine vinegar
1/4 cup White wine
1/8 tsp., ground Dried tarragon
1/4 tsp. Salt
1 to taste Black pepper
2 Tbsp. Olive oil


Place the cranberries, water, white wine vinegar, white wine, tarragon, salt and pepper in a small sauce pan over medium heat. Cover and when the mixture begins to boil, reduce the heat to a simmer.

Simmer for about 30 minutes until most of the liquid has reduced.

Let cool and then blend until smooth. Add the olive oil and whisk until smooth. Chill.

Prior to serving, if the dressing is too thick, add cold water 1 tablespoon at a time to thin.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers, and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

This is a great salad dressing for your holiday table. I love cranberry sauce but sometimes you want a little something different. (Something that doesn’t have lines from the can on the edges of the cranberry sauce.) This is a light dressing with a lot of great cranberry flavor. The olive oil really complements the cranberries and brings out the fruity flavor and aromas.

"There are four unbroken rules when it comes to Thanksgiving: there must be turkey and dressing, cranberries, mashed potatoes, and pumpkin pie."

John Hadamuscin, Chef