Fresh cranberries are available in most grocery stores during the fall and through New Year’s. Every year I say that I will buy a few extra bags and freeze them, but I always forget to do so. However, what I do manage to do is buy them frequently and enjoy them while they’re in season.
Like many people, homemade cranberry sauce graced our Thanksgiving table. For me, it is the ideal topping for my slices of turkey. (Who needs gravy when you have cranberry sauce?) Also like many people, we had a refrigerator full of leftovers the days after Thanksgiving. I wasn’t in the mood for another heaping plate of turkey and stuffing but did want to assist in the fridge clean out. My solution- a salad of leftovers.
Because I had bought more cranberries than needed, I had an extra bag of cranberries in the fridge. Rather than making another round of cranberry sauce, I thought a vinaigrette would be a good use for the berries. With their tartness, they would help lighten it and give a nice taste of fall to the salad.
Now as I purchase bags of cranberries, I have another use for these fall berries. It is sure to be a repeated recipe in the coming weeks (and throughout the spring, if I remember to freeze a few bags!).
- 1/4 cup cranberries
- 1/4 cup cider vinegar
- 1 Tb. sugar
- olive oil
- Combine cranberries, vinegar, and sugar in a blender.*
- Pulse until most of the cranberries are pureed.
- Add oil, as desired. Most recipes would recommend 1/2 cup.**
- I used my Magic Bullet.
- I prefer no oil in my dressing, but that produces a very tart vinaigrette.