Cranberry Vinaigrette

Recipe courtesy of Pamela McKinstry from her cookbook Recipes from the Sconset Café on Nantucket Island.

Total Time:1 hour


  • 6 ounces fresh or frozen cranberries
  • ¾ cup orange juice
  • ¼ cup sugar
  • ¼ cup Dijon mustard
  • ¼ cup plus 2 tablespoons honey
  • ½ cup plus 2 tablespoons Champagne vinegar
  • 2 tablespoons finely minced shallots
  • ½ cup vegetable oil
  • ½ cup walnut oil


  1. Cook the cranberries with the orange juice and sugar until they are soft. Set aside to cool.
  2. When cooled, transfer the cranberries to food processor or blender and puree. Add the mustard, honey, vinegar and shallots and pulse to blend. With machine running, add the oils in a slow, steady stream to emulsify the dressing. Keep refrigerated until serving time.

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