When I give jars of my Cranberry Vinegar, I’m certain to include this recipe. The vinaigrette pairs especially well with a green salad featuring dried cranberries, mandarin oranges and toasted walnuts. Or use it as a marinade for chicken and salmon.—Kathy Rairigh, Milford, Indiana

My family loves this light fruity dressing anytime of year. I especially like to make it in the summer as an alternative to heavy cream-based dressings.