Cranberry Orange Vinegar Recipe and Orange Cranberry Vinaigrette Recipe

I enjoy making an assortment of vinegars but this is a favorite. The longer the cranberries and oranges sit in the vinegar, the more intensely flavored it becomes.— Kathy Rairigh, Milford, Indiana

 

 

Yield: 6 cups or 96 Servings

Ingredients:

• 6 cups white wine vinegar
• 1 package (12 oz.) fresh or frozen cranberries, chopped
• 3 medium oranges, sectioned and chopped

Directions:

1. In a large saucepan, heat vinegar to just below the boiling point. In a large bowl, lightly mash the cranberries and oranges; add heated vinegar. Cover and let stand in a cool dark place for 10 days.
2. Strain mixture through a cheesecloth and discard pulp. Pour into sterilized jars or decorative bottles. Seal tightly. Store in a cool dark place.

Nutritional Facts
1 tablespoon equals 9 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 2 g carbohydrate, trace fiber, trace protein.

Originally published as Cranberry Orange Vinegar in Taste of Home Christmas Annual Annual 2010, p129

Orange Cranberry Vinaigrette

Photo by Taste of Home©

Yield: 1-1/4 cups or 10 Servings

Ingredients:

• 1/2 cup Cranberry Orange Vinegar or raspberry vinegar
• 1/4 cup maple syrup
• 1/2 teaspoon salt
• 1/2 teaspoon grated orange peel
• 1/2 teaspoon ground mustard
• 1/8 teaspoon coarsely ground pepper
• 1/2 cup canola oil
• 1/2 teaspoon poppy seeds

Directions
In a blender, combine the first six ingredients. Cover and process for 1 minute. While processing, gradually add oil in a steady stream. Stir in poppy seeds. Store in the refrigerator.

 

Nutritional Facts
2 tablespoons equals 120 calories, 11 g fat (1 g saturated fat), 0 cholesterol, 119 mg sodium, 5 g carbohydrate, trace fiber, trace protein.

 
Originally published as Cranberry Orange Vinaigrette in Taste of Home Christmas Annual Annual 2010, p129

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