Rich, velvety and bursting with festive flavour, Cranberry & Orange Balsamic Dressing

This Christmas, we’re thrilled to introduce something truly special, our brand-new Cranberry & Orange Balsamic Dressing, which replaces our Cranberry & Orange Dressing.

Crafted by hand using award-winning cold pressed Lincolnshire rapeseed oil, oak aged Modena Balsamic and real ingredients, this dressing is luxuriously thick and full of rich, seasonal flavour. The taste unfolds in layers, first the bright zest of orange, then the tart burst of cranberry, finishing with a gentle warmth of cinnamon spice.

It’s the perfect Christmas condiment, designed to complement your festive feasts and bring a touch of elegance (and ease!) to your table. Whether you’re drizzling over starters, sides or leftover cold cuts, it adds a naturally delicious, gourmet touch without any fuss.

To inspire you, we’ve created three simple yet stunning dishes that showcase this dressing beautifully, and we can recommend it as a marinade for pork or duck.

Balsamic Baked Fig & Camembert Starter

Serves: 4–6

You’ll need:

• 1 small camembert cheese

• 6 ripe figs

• 5 sprigs thyme

• 2 tbsp honey

• 3 tbsp Cranberry & Orange Balsamic Dressing

• 1 tbsp walnuts

Method:

1. Preheat oven to 200°C/180°C Fan/Gas 6.

2. Place the cheese in the centre of a baking tray and press three thyme sprigs into the rind.

3. Scatter quartered figs and walnuts around the cheese.

4. Drizzle over the honey and Cranberry & Orange Balsamic Dressing, then sprinkle with thyme leaves from the remaining sprigs.

5. Bake for 15 minutes, until the figs are golden and the cheese just begins to melt.

Serve immediately with crusty bread or crostini, the perfect combination of creamy, sweet and tangy.

Tip: Works well with our fruity Balsamic Dressing too.

Festive Cranberry & Orange Slaw

Serves: 6

You’ll need:

• 80g dried cranberries

• Juice and zest of 1 orange

• 2–3 tbsp Cranberry & Orange Balsamic Dressing

• 50g pecans

• 15g butter

• 2 tsp sugar

• ½ large red cabbage, finely sliced

• ½ red onion, finely sliced

• 2 carrots, grated

• 2 tbsp flat-leaf parsley, chopped

Method:

1. Gently simmer cranberries with the orange juice and zest for a few minutes until softened. Stir in 2 tbsp of the dressing and allow to cool.

2. In a small pan, toast the pecans for a few minutes, then add butter, sugar and a pinch of salt. Stir until caramelised and set aside to cool.

3. In a large bowl, combine the cabbage, red onion, carrots, parsley and enough dressing to coat. Add the cranberry mixture and toss together.

4. Transfer to a serving bowl and sprinkle over the caramelised pecans.

   
   

Tip: Crumble over some Stilton for a beautifully balanced festive side that’s as colourful as it is delicious.

Festive Cranberry & Stilton Salad

You'll Need

100g of mixed salad leaves

75g walnuts halved (optional)

50g dried cranberries

1 or 2 clementines

100g stilton cheese

Cranberry & Orange Balsamic Dressing

Method:

1. Place the mixed salad leaves, walnuts, dried cranberries and orangesin a bowl and drizzle generously with the Cranberry & Orange Dressing then gently toss to coat.

2. Crumble the Stilton over the top and drizzle a little more dressing if liked.

3. Serve immediately.

A Festive Drizzle That Does It All

Our new Cranberry & Orange Balsamic Dressing is handmade in small batches and crafted to elevate every dish, from Christmas starters to Boxing Day leftovers. It’s rich, glossy, and full of flavour… all made simple.

Real food. Delicious taste. Made simple.

Explore our full range of handmade dressings and marinades here.