This Sugar Free Cranberry Lemon Vinaigrette is the perfect low carb addition to all of your holiday salads. This keto friendly salad dressing is citrusy and bright, with a hint of sage for the perfect holiday flavor. Make a batch of this dressing to kick all of your fall and winter salads up a notch.
Here’s What You Need To Make Sugar Free Cranberry Lemon Vinaigrette:
Ingredients:
- 70 grams or about 3/4 cup homemade sugar free cranberry sauce (see notes)
- Juice of 1 lemon, about 1 ounce fresh squeezed lemon juice
- 3/4 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 1/2 tsp pink Himalayan salt
- 1/4 tsp ground black pepper
- 1 tsp dried sage
- 2 tsp Dijon mustard
- Sweetener to taste (we used 2 tbsp allulose + 1 tsp SweetLeaf Stevia clear drops)
- Water until desired consistency is reached (we used 6 ounces)
Recipe Notes:
Homemade Cranberry Sauce: We made our sugar free cranberry sauce ahead of time. In fact, we actually had some leftover from Thanksgiving. It will store in the fridge for about 7 days. You can freeze it for a few months if you like.
Since we are using this sauce in a dressing, we recommend sweetening with allulose or stevia drops. We don’t want the the dressing to crystallize when it gets refrigerated.
For this dressing, we would also recommend omitting the vanilla extract and ground cinnamon from the original cranberry sauce recipe so that we have a more neutral base to work from.
Sweeteners: Please always take our sweetness suggestion as a guide, and sweeten to taste! For this recipe, we recommend using allulose or stevia drops, like stated above. We don’t want the dressing to crystallize in the fridge when storing. Just note if you use another sweetener, this will likely happen, and you will need to let the dressing come to room temperature for about an hour or 2 before using. We’d also like to mention that the cranberry sauce itself has a lot of sweetness to it, so keep this in mind when adding additional sweetener.
Herbs: The amount of sage suggested is based on dried, rubbed sage. If you want to sub for fresh sage, we recommend about 7 whole sage leaves per 1 tsp of dried, rubbed (ground) sage. We think using fresh would be great, and you likely have a lot of it sitting around this time of year!
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Tools:
- Measuring spoons
- Measuring cup
- Rubber spatula
- Chopping block
- Chef’s knife
- Zulay Kitchen heavy duty citrus squeezer
- Food processor
- Jar for storing dressing
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Let’s Make It!
Add your cranberry sauce, lemon juice, olive oil and apple cider vinegar to the food processor.
Add in your sweeteners of choice, Dijon mustard, salt, pepper and dried sage.
Food process for 30 seconds, then add in water (slowly) while the food processor is running. The amount you add depends on your preferences for the texture. We added 6 ounces of water to ours.
After your desired texture is reached, give your dressing a taste and adjust seasonings to fit your preferences. If you add anything else, make sure to food process so everything gets incorporated.
Pour into a jar. It will keep in the fridge for about one week.
Use this dressing on all of your favorite fall and winter salads! Like this Harvest Salad.
Please let us know if you guys give this recipe a try, and be sure to share with us on Instagram @afullliving so we can show off your creations! Looking for more cranberry inspired recipes? How about this Low Carb Spiced Cranberry Old Fashioned?
Until next time,
Briana & Chamere
This Sugar Free Cranberry Lemon Vinaigrette is the perfect low carb addition to all of your holiday salads. This keto friendly salad dressing is citrusy and bright, with a hint of sage for the perfect holiday flavor. Make a batch of this dressing to kick all of your fall and winter salads up a notch.
- 3/4 cup homemade sugar free cranberry sauce (about 70 grams, see notes)
- 1 ounce fresh squeezed lemon juice (juice of 1 lemon)
- 3/4 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 1/2 tsp pink Himalayan salt
- 1/4 tsp ground black pepper
- 1 tsp dried sage
- 2 tsp Dijon mustard
- 6 ounces water (or until desired consistency is reached)
- Sweetener to taste (we used 2 tbsp allulose + 1 tsp SweetLeaf Stevia clear drops, see notes)
Add your cranberry sauce, lemon juice, olive oil and apple cider vinegar to the food processor.
Add in your sweeteners of choice, Dijon mustard, salt, pepper and dried sage.
Food process for 30 seconds, then add in water (slowly) while the food processor is running. The amount you add depends on your preferences for the texture. We added 6 ounces of water to ours.
After your desired texture is reached, give your dressing a taste and adjust seasonings to fit your preferences. If you add anything else, make sure to food process so everything gets incorporated.
Pour into a jar. It will keep in the fridge for about one week.
Use this dressing on all of your favorite fall and winter salads!
This dressing is ideal for this Harvest Salad!
Macros: Makes 12 servings, 128 calories, 1 net carb (1 gram fiber), 14 grams of fat per serving. These macros are estimated and provided as a courtesy using MyFitnessPal. We cannot guarantee the accuracy and the nutrition will vary based on brands you use.
Homemade Cranberry Sauce: We made our sugar free cranberry sauce ahead of time. In fact, we actually had some leftover from Thanksgiving. It will store in the fridge for about 7 days. You can freeze it for a few months if you like.
Since we are using this sauce in a dressing, we recommend sweetening with allulose or stevia drops. We don’t want the the dressing to crystallize when it gets refrigerated.
For this dressing, we would also recommend omitting the vanilla extract and ground cinnamon from the original cranberry sauce recipe so that we have a more neutral base to work from.
Sweeteners: Please always take our sweetness suggestion as a guide, and sweeten to taste! For this recipe, we recommend using allulose or stevia drops, like stated above. We don’t want the dressing to crystallize in the fridge when storing. Just note if you use another sweetener, this will likely happen, and you will need to let the dressing come to room temperature for about an hour or 2 before using. We’d also like to mention that the cranberry sauce itself has a lot of sweetness to it, so keep this in mind when adding additional sweetener.
Herbs: The amount of sage suggested is based on dried, rubbed sage. If you want to sub for fresh sage, we recommend about 7 whole sage leaves per 1 tsp of dried, rubbed (ground) sage. We think using fresh would be great, and you likely have a lot of it sitting around this time of year!
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