Cranberry Balsamic Vinaigrette
Cranberry Balsamic Vinaigrette Dressing with Jellied Cranberry Sauce
Do you remember my Carton Smart post? I received some Pacific Foods jellied cranberry sauce, which is something that I haven’t seen in years. It was the consistency of jelly that I would spread on toast (hence the name jellied cranberry sauce…) and it was sweet enough to balance the tart flavor of the cranberries. It was pretty good just by itself.
I’m imagining it spread on crackers with brie on Christmas day. Or Super Bowl Sunday!
My parents used to buy the cranberry sauce in a can that would plop out onto a dish, keeping it’s canned shape! I always thought that it looked quite lovely with a beautiful dark red color. The rings around the sauce reminded me of a jello mold and I really wanted to poke it with my finger to see if it would squish or stay firm at my fingertip. I tried it once and got in trouble. So that was the end of that.
I didn’t like the sauce at all and I never ate it besides the one taste I had so very many years ago. There was one year that the sauce was served on its little dish and remained untouched until it was wrapped up and placed in the fridge. It was a busy holiday dinner that year.
I wanted to do something with this carton of sauce besides use it as a spread or poke it with my finger.
The tartness that remained was just enough to make into a vinaigrette and the sweetness was a welcome harmony. The lemon juice gives this dressing a crisp finish.
A little sweet, tangy and a pinch of tartness make this dressing a new fan favorite here in the Try Anything Once kitchen.
“I could eat my weight in this salad,” said one friend.
“I love this vinaigrette with the goat cheese and the pecans!” said another.
This is a great recipe for jellied cranberry sauce. I’m mixing a few batches to give away for Christmas because I want to be the first person to give my family salad dressing as a stocking suffer! Heehee…
I put together some greens, pecans and goat cheese and drizzled this Cranberry Balsamic Vinaigrette on top and we love it. So simple, quick and easy.
I might want to swirl the rest of the sauce into a cheesecake or a pound cake. I could go a different route and make a glaze for the pork roast that is waiting to be transformed into a culinary delight. I might need more sauce.
I have a batch made up for my other half and I. We are overdue for a dinner together in the comfort of our own home. Don’t get me wrong, I am LOVING that the kiddos are on break and I miss them when they are not here, but when we can kick back and have a dinner at home we (I) enjoy it. We can laugh as loud as we want without people getting all huffy puffy. We can talk about whatever we want and we both love to cook. You may have noticed that last part.
Grill up a couple of steaks, or portobello mushrooms, along with these salads and that is a perfect dinner for two. I’d really like this salad with some sliced roast beef wrapped in a tortilla for lunch along with some chopped bacon! Are you hungry yet?
I did receive a carton of Pacific Foods organic jellied cranberry sauce for my previous carton smart post, but I was not asked to create a recipe for any of the products.
- 3 tbsp. Pacific Foods jellied cranberry sauce
- ¼ cup of olive oil
- ⅛ cup of balsamic vinegar
- ½ tsp. lemon juice
- a pinch of salt and a pinch of pepper
- Add ingredients to blender pitcher.
- Blend until smooth.
- Taste and adjust to your own preferences.
- Enjoy over your favorite salad!