Oil-Free Cranberry-Orange Vinaigrette (Vegan, Gluten Free

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 cup Cranberries, fresh or frozen
  • 1 11 ounce can Mandarin oranges

• Condiments

  • 2 tsp Lemon juice, fresh
  • 1/4 cup Maple syrup
  • 1 tbsp Tahini
  • 2 tbsp White balsamic vinegar

• Liquids

  • 1/2 cup Water

Found on veggiechick.com

Description

Ingredients

• 1/2 cup water
• 1 cup fresh or frozen cranberries (fresh are preferred)
• 1/4 cup maple syrup
• 11 ounce can mandarin oranges, drained
• 2 tablespoons white balsamic vinegar
• 1 tablespoon tahini
• 2 teaspoons fresh lemon juice

Directions

• In a large saucepan, add water, cranberries, and maple syrup. Bring to a boil. Reduce heat (to just over medium heat) and cook 8-10 minutes or until cranberries are soft, stirring occasionally. One by one, the cranberries will burst so be careful not to burn yourself.
• In the meantime, to a high powered blender, add the mandarin oranges, white balsamic vinegar, tahini, and lemon juice.
• When the cranberries are done cooking, add them to the blender with the other ingredients. Blend until smooth, for about 1 minute.
• This recipe makes about 1 1/4 cups vinaigrette. It will last for about a week in the fridge in an airtight container.

Nutrition