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Dish D'Lish Cranberry Vinaigrette

Chef Kathy Casey’s tangy cranberry vinaigrette, served with her signature salad at her Dish D’Lish Cafés.


  • 65 g (⅔ cup) frozen cranberries
  • 50 g (¼ cup) caster sugar
  • 120 ml (½ cup) white wine vinegar
  • 1 teaspoon Dijon mustard
  • 60 ml (¼ cup) orange juice
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 180 ml (¾ cup) vegetable oil


  1. Combine the cranberries, sugar, and vinegar in a small, nonreactive saucepan and cook over medium heat until the cranberries pop, about 4-5 minutes. Remove from heat and cool.
  2. Place the mixture into the Vitamix container, add the Dijon, orange juice, salt and pepper and secure lid.
  3. Select Variable 1.
  4. Turn machine on and slowly increase speed to Variable 10, then to High.
  5. Blend for 20 seconds.
  6. Reduce speed to Variable 5 and remove the lid plug.
  7. Gradually drizzle in the oil through the lid plug opening. The dressing should become smooth and emulsified.
  8. Serve over the Endive Salad with Roasted Pears, Hazelnuts, & Blue Cheese (see recipe).


Dressing will keep for up to 2 weeks in the refrigerator.


You can substitute distilled white vinegar for the white wine vinegar, if desired.

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