Cranberry Vinaigrette

Recipe from Daniel Gritzer, to be made with DIY Bitters. There are alternatives. Serve with a salad of arugula, endives, diced apples, crumbled farmer cheese and toasted pumpkin seeds. Make this dressing ahead and refrigerate for up to 5 days. Recipe published in Food & Wine: October, 2011.

Yield: 1 serving ( Serving Size: 1/2 cup )
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  • 2 tablespoon(s) red wine vinegar
  • 1 tablespoon(s) cranberry juice
  • 1 tablespoon(s) finely chopped dried cranberries
  • 1/2 teaspoon(s) Peychaud's bitters
  • 2 tablespoon(s) extra-virgin olive oil
  • Kosher salt and freshly ground pepper


  1. In a small bowl, whisk the vinegar, cranberry juice, dried cranberries and bitters. Gradually add the olive oil in a thin stream, whisking constantly. Season with salt and pepper.
October 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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