Cranberry Balsamic Vinaigrette
What to do with that leftover cranberry sauce?
If you tried my homemade version, you may have a tad leftover. Cranberries pair well with balsamic vinegar, to make a sweet and tangy dressing for salads, vegetable or my Warm Quinoa and Tofu dish.
All you need are the ingredients below, a hand blender, regular blender, or a food processor.
To make the Cranberry Balsamic Vinaigrette:
½ cup olive oil
1 tbsp cranberry sauce (homemade is best) and if you don’t have that: 1/8 cup fresh cranberries, and add some sweetness to taste (honey, maple syrup, stevia)
3 tbsp balsamic vinegar (or to taste
1 pinch salt (or to taste)
1 dash black pepper (or to taste)
In a blender, whir the cranberry sauce, olive oil, salt and pepper together to combine.
Remember you can add in other ingredients to a basic vinaigrette!
Dijon mustard, tarragon, or garlic could be great add-ins here.
Drizzle on salad, warm veggies, (green beans!) or whatever you like to put your vinaigrette on.
Slather it on chicken or turkey, as a marinade or as a sauce drizzle on your plate.
Cranberries contain Vitamin A, C, K. They contain proanthocyanidins that are antioxidants, great for us menopausal ladies! And they do come in supplements, for treating UTI’s. You’d have to drink a whole lot of sugar free juice to get whats in those supplements!
They are delicious in a smoothie too!