Description
Cranberry Salad Dressing with tart cranberries, balsamic vinegar, maple syrup and tahini will be your go-to holiday salad dressing! It’s smooth and creamy, without any oil or dairy, and it comes together easily with just five ingredients.
Ingredients
- 1 cup cranberries, fresh or frozen
- 2 tablespoons + 1/3 cup water (divided)
- 2 tablespoons tahini
- 1 tablespoon balsamic vinegar
- 1 tablespoon maple syrup
- Pinch of kosher salt
Instructions
- Add the cranberries and 2 tablespoons of water to a small sauce pan. Cover and simmer on low heat for 10 minutes, or until the cranberries have softened. Mash the berries with a fork to create a jam.
- Add the cranberries to a blender, along with the remaining water and other ingredients. Blend on high for 30-60 seconds, or until smooth and creamy.
- Store in an airtight glass container or jar in the refrigerator for 4-5 days.
Notes
- If you like your salad dressings a little less creamy, just add more water. If you like it thicker, add less water.
- If you like your dressings sweeter, just add a bit more maple syrup.
- You’ll need a blender for this recipe. I like to prepare salad dressings in the small smoothie cup that came with our blender as it blitzes up the ingredients quickly and tends to result in a smoother texture than the larger blender jar.
- Be sure to check out the detailed sections above the recipe card for additional advice and suggestions for making this recipe.
