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Home » easy » Cranberry Vinaigrette

Cranberry Vinaigrette

Published: Jan 3, 2013 · Modified: Jul 18, 2013 by Louisa Clements · This post may contain affiliate links

This post may contain affiliate links

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Happy New Year to everyone! I hope that you all enjoyed your Holidays and that 2013 has gotten off to a great start. My year started off really well, by the 2nd, I had already crossed off one of my goals! I have a feeling 2013 is going to be pretty great.

I’m sure many of you are starting off the New Year with a resolution to eat healthier. I don’t really make resolutions for the New Year, but I do set a bunch of smaller goals I plan to achieve in the coming year.  One of those goals is to eat more vegetables in 2013 and this Cranberry Vinaigrette is a great way to enjoy veggies. Plus, I don’t know about you, but I have a ton of leftover, sad looking cranberries in my fridge and nothing to do with them.

I had a lovely break with friends and family, here’s a picture of my sister (on the left with Sophie) and I in front of our Christmas tree.

I’m a big fan of homemade salad dressings. They are really simple to make and a lot better for you than store bought. I’ve shared a bunch of salad dressings, so be sure to check them out here.

Cranberry Vinaigrette (makes about ⅔ of a cup)
Recipe by Lou

Ingredients

½ cup french cranberries, halved
2 tbsp lemon juice
1 tbsp Dijon mustard
2 tbsp honey
¼ tsp dried thyme
⅓ cup olive oil

Directions

In a food processor or blender, process the cranberries with the lemon juice, Dijon mustard honey and thyme. In a slow but steady stream, blend in olive oil. Continue blending until it has reached your desired consistency.

Keep in refrigerator, but allow to come to room temperature before serving.

– Lou

 

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Comments

  1. Marsha

    January 31, 2014 at 9:08 am

    Oops! Sorry, I meant room temperature!
    Reply
  2. Marsha

    January 31, 2014 at 9:06 am

    Why does it have to be rook temperature before serving?
    Reply
    • Lou

      January 31, 2014 at 9:27 am

      Hi Marsha, This dressing thickens when it's in the fridge, so allowing it to come to room temperatures means that it thins out again and is able to be drizzled on the salad easier!
      Reply
  3. Julia

    January 04, 2013 at 3:30 pm

    I love making my own dressings and this sounds unique and really tasty. I can't wait to try it out.
    Reply
    • Lou

      January 07, 2013 at 11:25 pm

      Thanks Julia! Let me know if you try it. :)
      Reply

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Hi, I'm Louisa Clements & welcome to Living Lou. I've been creating simple, fresh & flavorful recipes for the modern kitchen for 12 years.
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