Cranberry Vinaigrette | PCC Natural Markets

Cranberry Vinaigrette

Yield: about 2 cups

Your rating: None (2 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

This vinaigrette was created to go with Roasted Root Vegetables with Hazelnuts, Chèvre and Cranberry Vinaigrette.



Place cranberries in a small saucepan with ginger, maple syrup, orange juice and balsamic vinegar. Boil over medium-high heat until berries pop, about 15 minutes.

Place mixture in a blender or food processor and puree. With the blade running, add oil in a thin stream. Add a little extra orange juice if the mixture is too thick. Season with salt and pepper.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING-5's "Gardening with Ciscoe" show which will air November 17, 2007

Lynne Vea


Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: cranberries, ginger, maple syrup


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Cranberry Vinaigrette

I've made this to go on roasted root vegetables and it is delicious. I go a little light on the oil, though, and heavier on the OJ.

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