Don Baiocchi's Cranberry Sauce Vinaigrette

BALSAMIC CRANBERRY SAUCE VINAIGRETTE
1/2 cup leftover cranberry sauce
1/4 cup Saffi dark balsamic vinegar
1/4 cup Saffi extra virgin olive oil
1/4 cup water (or more if desired)
freshly ground black pepper
salt to taste, if necessary

Instructions:
1. Simply blend all ingredients (except salt) together using a bowl and whisk, stick blender, regular blender or food processor. Taste and add salt or adjust flavors to your liking. Add more water if you'd like a thinner consistency.. 
2. Store in the fridge for up to 2 weeks
3. Use on top of salads or vegetables, on top of light meats such as chicken or salmon, as a condiment to burgers and sandwiches or swirled into yogurt.

Try these variations for a delicious twist!

For Ginger Lime Cranberry Vinaigrette:
1/2 cup leftover cranberry sauce
1/4 cup water (or more if desired)
2 tablespoons Saffi avocado oil (or other Saffi canola oil)
4 teaspoons lime juice (from 1-2 limes)
3 teaspoons freshly grated ginger (from about 2-3 inches fresh ginger root)
salt to taste, if necessary

For Maple Dijon Cranberry Vinaigrette:
1/2 cup leftover cranberry sauce
1/4 cup water (or more if desired)
3 tablespoons Dijon or stone ground mustard
2 tablespoons Saffi extra virgin olive oil
4 teaspoons pure maple syrup
salt to taste, if necessary

 

Recipes and Photos by Don Baiochhi, Paleo Gluten Free Guy