This cranberry vinaigrette is sweet, tangy, and so simple.
It’s one of those dressings that instantly makes any salad feel fancy, even if it’s just romaine and cucumbers.
It’s super quick to blend up, stores well in the fridge, and it’s the kind of thing people ask about when you serve it.
I first made this around the holidays to go with a spinach and goat cheese salad, and I’ve been hooked ever since.
Why I Love This Recipe
This cranberry vinaigrette has become one of those little kitchen wins I keep coming back to. It started as something I threw together during the holidays to dress up a salad, but it quickly became a staple in my fridge. The color is stunning, the flavor is perfectly balanced, and it somehow makes even the simplest salad feel like something special.
- It’s done in 5 minutes—no cooking, no fuss
- The texture is super smooth and pourable
- Just the right balance of sweet and tart
- It brightens up any salad or grain bowl
- Stores well, so I can make it ahead and use it all week
- Looks beautiful on the table (yes, even dressing can be pretty)
Honestly, it’s the kind of thing people always ask about when they try it. And when I say, “Oh, I just blended some cranberries with oil and vinegar,” they’re always surprised. It’s simple, but it tastes like something you’d get at a restaurant.
What You’ll Need
- ½ cup fresh or frozen cranberries (thawed if frozen)
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ⅛ teaspoon salt
- 2 tablespoons water (plus more if needed to thin)
Pro Tips
- Use a high-speed blender to get the smoothest texture possible.
- Thaw frozen cranberries fully before blending so they don’t dull your blender blades.
- Adjust the sweetness to your taste—add an extra half tablespoon of honey if you like it sweeter.
- Add a little extra water to thin it out if you’re using it as a marinade or want a lighter drizzle.
- Always taste after blending—you might want to tweak the vinegar or salt to match your salad.
Tools Required
- High-speed blender or food processor
- Measuring spoons and cups
- Small jar or container with lid for storage
- Rubber spatula
Substitutions and Variations
- Use maple syrup instead of honey for a vegan version.
- Swap white balsamic vinegar or red wine vinegar for a slightly different tang.
- Add a small clove of garlic for a savory twist.
- Toss in a few fresh herbs like thyme or basil if you’re pairing it with a herby salad.
Make Ahead Tips
- You can make this dressing up to 5 days in advance. Store in a sealed jar in the fridge and give it a shake before using.
Step-by-Step Instructions
Step 1: Add cranberries to the blender
Add ½ cup fresh or thawed frozen cranberries to the blender. They should be soft and slightly juicy if previously frozen.
Step 2: Add olive oil
Pour in ¼ cup olive oil over the cranberries.
Step 3: Add apple cider vinegar
Add 2 tablespoons of apple cider vinegar.
Step 4: Add honey, Dijon mustard, salt, and water
Add 1 tablespoon of honey, 1 teaspoon of Dijon mustard, ⅛ teaspoon of salt, and 2 tablespoons of water into the blender. These ingredients help balance the tartness, create a smooth, creamy texture, and bring all the flavors together.
Step 5: Blend until smooth
Blend everything on high until completely smooth. Scrape down the sides if needed. Taste and add more honey or vinegar if you like.
Step 6: Pour and store
Pour the dressing into a small jar or container. It makes about ¾ cup—enough for 4–6 servings depending on how much you use.
Top-down shot of cranberry vinaigrette being poured into a small glass jar from the blender, the dressing thick and glossy. A clean lid sits nearby. White marble counters with hints of gold in the background, with all-natural lighting, taken with an iPhone 15 Pro, top-down shot used by recipe bloggers.
Leftovers and Storage
- Store in the fridge in a sealed jar for up to 5 days.
- Give it a good shake before using—natural separation is totally normal.
- Don’t freeze this dressing; the texture changes when thawed.
Why I Love This Recipe
This recipe feels like a little celebration in a jar. I started making it during the holidays, but now I use it all year. It’s a go-to when I want to make a salad special without a lot of work.
- It’s just the right balance of sweet and tart
- Takes 5 minutes, no chopping
- Tastes fancy but uses pantry basics
- Beautiful color makes any dish pop
- Easy to customize depending on what’s in your fridge
Servings and Time
- Makes: 4–6 servings (about ¾ cup)
- Total time: 5 minutes
- Cook time: None
Macros (Per 2 tbsp serving – approx.)
- Calories: 110
- Fat: 10g
- Carbs: 5g
- Sugar: 3g
- Protein: 0g
Why This Recipe Works (Quick Science)
- Cranberries are high in pectin, which naturally thickens the dressing when blended.
- Dijon mustard acts as an emulsifier, keeping the oil and vinegar mixed.
- Honey balances the tartness and adds a sticky body to help with texture.
- Blending everything at once helps create a smooth, stable vinaigrette.
Common Mistakes
- Using raw frozen cranberries – they’re too hard. Always thaw first.
- Over-sweetening – taste before adding more honey.
- Using cheap oil – this dressing is simple, so use good olive oil for the best flavor.
- Not blending enough – it should be totally smooth for the best mouthfeel.
What to Serve With
- Spinach salad with goat cheese and walnuts
- Roasted chicken
- Quinoa or grain bowls
- Thanksgiving leftovers
- Turkey sandwiches
FAQ
Can I use dried cranberries?
Not for this recipe. It needs fresh or frozen cranberries for that tart, juicy flavor.
Is it vegan?
Swap the honey for maple syrup, and yes—it’s totally vegan.
Can I double the recipe?
Absolutely. Just make sure your blender can handle the extra volume.
Will it separate in the fridge?
Yes, a little. Just shake it up before using.
Can I use lemon juice instead of vinegar?
You can, but the flavor will be a little different—brighter and less deep.