Creamy Cranberry Dressing

This super tart Creamy Cranberry Dressing recipe is the perfect gluten-free addition to any fall meal, and is ideal for Thanksgiving.  Cranberries are a superfood, rich in antioxidants.  I like to sprinkle fresh cranberries on my salad when I use this dressing.  Because they are so mouth-puckering and tangy, I spare my husband and children, by using fruit sweetened, dried cranberries as a garnish on their salads, rather than the fresh ones.

I found this recipe in an old Sunset magazine and adapted it, replacing white sugar and some of the other ingredients with ones that I prefer.  I hope you enjoy this gluten free salad dressing; it’s autumn in a condiment.

Creamy Cranberry Dressing

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  • In a vitamix blend cranberries, stevia, orange juice, lemon juice, and agave until smooth
  • Blend in the thyme, mustard and salt, then drizzle in olive oil while motor is still running
  • Serve over mixed greens
Prep Time 5 mins
Total Time 5 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!


40 responses to “Creamy Cranberry Dressing”

  1. Elana,
    Just tried your cranberry dressing (with a couple of modifications to coordinate with what is in my pantry) and it is delicious! I replaced the stevia and agave with honey and it is superb!

    I love to make salad dressing and hummus with a blender. My own version of a hummus recipe I originally got from Sarah Molton is as follows:
    1 cup dried chic peas, soaked over night and cooked for 3 hrs. (alternatively, you can use one can organic chic peas, rinsed)
    1/3 cup tahini
    2-3 cloves garlic
    3 tsp celtic sea salt
    3T – 1/4 cup fresh lemon juice (really, as much as you like)
    1/4 – 1/2 cup water
    1/4 – 1/2 cup olive oil
    Blend until smooth adding water and oil until you get the flavor and consistency you like. Tastes best after 24 hrs in ‘fridge.

    Hope you like it!

  2. Our favourite recipe in the blender….besides smoothies, of course….are Blender Pancakes.

    Going Gluten-free 12 years ago was very difficult and we tried and tested and failed with many recipes for pancakes which turned out like frizbies, which left us resorting to a quick egg breakfast. We really gave up until we found this amazingly, healthy recipe.

    The only problem – I need to double the recipe to feed all 6 of us and our very sad blender can’t handle the load. My kids are even asking Santa for a Vitamix for me for Christmas!! How nice of them to add that to their list.

    Blender Pancakes
    1 C Quinoa (soaked overnight with 1 tbsp lemon, kefir or vinegar)
    2/3 C Millet (soaked overnight with 1 tbsp lemon, kefir or vinegar)
    1 C Nut Milk or yogurt
    1 Egg or equivalent (egg replacer or ground flax + water to make “egg”)
    1/2 C Olive Oil or choice
    2 tbsp shredded coconut
    1 tsp baking soda
    1/2 C Rice Flour (or really any gluten-free flour on hand)
    Pinch of Sea Salt

    I like to add:
    Cinnamon and some Nutmeg too.

    Directions: Rinse grains in colander – add all ingredients to blender and mix into batter. Ladel onto pre-heated fry pan greased with ghee or Grapeseed Oil. Cook until golden brown. Serve with your choice of maple or blueberry syrup and ENJOY!! YUM!

  3. Yay! Cranberries! When I gave up sugar, and thus my favorite ever canned cranberry sauce, still in the shape of the can, I thought I was done with cranberries as nothing could replace that of course. ;) But this inspired me to dust off my mom’s ancient vitamix. Woohoo! Vitamix has now moved to the top of my wish list for my own kitchen. Thanks for the recipe Elana! I’m off to try out some more recipes now that I’ve done all the work of getting my mom’s vitamix cleaned up and running. :)

  4. I totally want to crawl into my screen and eat this salad!

    I’ve never used Stevia or Agave nectar, but I think it’s time for me to try them out.

  5. Thank you for yet another yummy and healthy recipe. I do so appreciate your passion and commitment for health

  6. What a great idea, this dressing sounds like it would be great over some roasted sweet potatoes or winter squash, and it’s such a pretty color, too! I’ll definitely have to give this a try.

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