PANTRYFLEX

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

Cranberry Maple Vinaigrette

Independent adaptation of a publicly published Sherry Pocknett recipe. Not affiliated with, sponsored by, or endorsed by Sherry Pocknett.

Sherry Pocknett's Cranberry Maple Vinaigrette, from the published recipe.

Ratio

Ratio by volume: Cider Vinegar 45 ml, Maple Syrup 15 ml, Dijon Mustard 5 ml, Olive Oil 120 ml
Cider Vinegar 45 mlMaple Syrup 15 mlDijon Mustard 5 mlOlive Oil 120 ml

Ingredients

  • Cranberry — 1/4 cup sauce or puree (60 g)
  • Cider Vinegar — 3 Tbsp (45 ml)
  • Maple Syrup — 1 Tbsp (15 ml)
  • Dijon Mustard — 1 tsp (5 ml)
  • Olive Oil — 1/2 cup (120 ml)
  • Salt — 1/2 tsp (3 g)

Method

  1. Pour to the lines in order (bottom → top): Cider Vinegar, Maple Syrup, Dijon Mustard, Olive Oil.
  2. Add finishing notes: Cranberry, Salt.
  3. Cap the jar and shake until emulsified.

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Provenance

Indigenous Mashpee Wampanoag chef of Sly Fox Den Too in Charlestown, Rhode Island; James Beard Best Chef: Northeast 2023. New England Indigenous ingredients: seafood, corn, berries, and cedar-plank cooking.

Adapted from a recipe published by Sherry Pocknett in Indigenous New England pantry.

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Indigenous New England pantry (published as “Cranberry Maple Vinaigrette”). Full citation lives in Provenance.

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