I got out all the ingredients and measured the cranberry sauce first to see how much I would make.
Last time I used the homemade cranberry sauce that I made from the berries and orange juice. They were both tasty and I enjoy them both.
I learned from my aunt and uncle that if you make the salad dressing from canola or vegetable oil instead of olive oil that it will stay more liquid and not the solid that I had from the refrigerator like before with my other salad dressings so I was excited to try. I put all the ingredients into the blender so that it would be super easy to mix together my large batch.
When it was done, I poured most of it into my glass salad dressing container but there was so much that I had to put it into another one. I have enjoyed bringing this to work with me for my salads and having it at home. It is super sweet and flavorful and tastes better then most of the salad dressings that you can buy in the store.
I hope that you enjoy this recipe with your leftovers! I promise you will be way more excited to have cranberry sauce (only my husband likes to eat it...and who can eat the whole can?!) Now nothing goes to waste.
Cranberry Vinaigrette Dressing
2 Tbsp white wine vinegar or white vinegar (used orange champagne vinegar from Trader Joes)
1/3 cup canola, vegetable, and olive oil mixture to taste
Salt and ground black pepper
1/4 cup cranberry sauce (used the gel this time and homemade last time)
Mix vinegar, oil, cranberry and salt and pepper in the blender and mix until combined.