"Making a fruity vinaigrette is a flavorful and creative use for leftover cranberry sauce, so that you don't have to waste an ounce of it. The tangy sweetness of cranberry sauce pairs perfectly with the similarly tangy, sweet, and savory profile of a classic vinaigrette. At its most basic, a vinaigrette simply combines olive oil and vinegar, with recipes branching out by using aromatics, herbs, citrus juices, sweeteners, and emulsifiers like mustard or mayonnaise."
"Since cranberry sauce is generally lumpy due to fresh cranberries bursting as they reduce with sugar, you'll want to blend the sauce for a smoother vinaigrette. Luckily, you can just dump a half a cup of cranberry sauce in with an equal amount of olive oil, a couple of tablespoons of vinegar, some Dijon mustard, and an aromatic like shallots or garlic into a food processor, and blend for a minute or two."
Cranberry sauce's tangy sweetness complements vinaigrette profiles by adding bright fruitiness and body. Blending cranberry sauce with olive oil, vinegar, Dijon mustard, and aromatics yields a smooth, vibrant pink dressing. Additions like orange juice, zest, balsamic, apple cider, or red wine vinegar can enhance fruitiness. Cranberry sauce thickens the dressing for a creamy texture. Variations can include shallots, garlic, or emulsifiers like mayonnaise. The vinaigrette pairs well with cold and hot salads and prevents waste by repurposing leftover cranberry sauce. Typical measurements use a half cup of cranberry sauce with an equal amount of olive oil and a couple tablespoons of vinegar before blending.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]