This Cranberry Aioli recipe blends creamy mayonnaise, whole cranberry sauce, Dijon mustard, honey, and lemon juice for a tangy, sweet, and savory dip. It is perfect for sandwiches like my leftover turkey sliders, roasted vegetables, or holiday dishes. This cranberry aioli brings a delightful holiday twist to any dish (although I would make this year-round). But, if you’re craving something more classic, my regular aioli recipe is a must-try, too!
Ingredients & Substitutions
- Mayonnaise: Mayonnaise is the creamy base of this aioli. If you don’t have any on hand, make homemade mayo! For a lighter option, use light mayonnaise.
- Cranberry Sauce: Look for whole cranberry sauce to use in this recipe. You can use canned or homemade cranberry sauce for a fresher touch. I also have an easy cranberry sauce that would work!
- Dijon Mustard: I love the sharp, tangy flavor of Dijon mustard. It cuts through the sweetness of the cranberry sauce. Whole grain or yellow mustard would also work, but it will change the flavor slightly.
- Honey: Honey adds a touch of sweetness to the aioli.
- Lemon Juice: Lemon juice brightens up the aioli. I like the natural flavor of freshly squeezed lemon juice, but bottled juice can work in a pinch.
- Seasonings: I added garlic powder, salt, and pepper to balance all of the flavors of the aioli.
How To Use Cranberry Aioli
Cranberry Aioli is not just for Thanksgiving menus (but should be added…hint, hint). This condiment is a delicious sauce that can be used in various ways. Here are some of my favorite ways to use cranberry aioli:
- Serve it as a dip for roasted vegetables (Brussels sprouts would be amazing)!
- Add it to a sandwich like a Monte Cristo Sandwich, Spicy Chicken Sandwich, or turkey sandwich. (I think it would be delicious on turkey burgers and paninis!)
- Dip in some sweet potato fries or homemade potato chips.
- Drizzle over holiday meats like a Spatchcock Turkey and add it to your leftover turkey recipes.
- Add it as a dipping option for crispy chicken tenders!
- Use it as a dressing for salads.
Can I Make Cranberry Aioli Spicier?
Sure! To make cranberry aioli spicier, you can mix in your favorite hot sauce, like Sriracha, or add a little cayenne pepper for some heat. You can also use crushed red pepper flakes, swap regular mustard for a spicy one, or chop up fresh jalapeños or chipotle for a smoky flavor. Lastly, try adding spicy paprika or a spicy seasoning blend to make it even tastier!
How To Store Cranberry Aioli
Store cranberry aioli in a clean, airtight container in the refrigerator. It will last up to 5-7 days. When ready to use, give it a stir (the ingredients may separate a bit over time). I do not recommend freezing the aioli.
Cranberry Aioli
Ingredients
- ½ cup (116 g) mayonnaise
- ¼ cup (69 g) whole cranberry sauce, canned or homemade
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon lemon juice, freshly squeezed
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper, freshly ground
Instructions
- In a medium bowl, combine mayonnaise, cranberry sauce, Dijon mustard, honey, lemon juice, garlic powder, salt, and pepper. Stir well.
- Cover and refrigerate for at least 30 minutes to allow the flavors to develop before serving.
Video
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What the Test Kitchen had to say about this recipe:
Autumn
Oh wow! This is delicious–it really made my turkey sandwich pop! I can't wait to try it with more foods.
Elizabeth
I loved this cranberry aioli! I would definitely make it more often than just the holidays.
Annabelle
I liked this variation of aioli. It’s creamy and packed with flavor, making it great for dipping veggies or spreading on sandwiches.
Bella
I am on board for this aioli! What a delicious variation of aioli.
Selena
Yum! Everyone loved the unique flavor. It paired wonderfully with both ham and turkey. I’ll definitely be keeping this recipe handy!
This is absolutely delicious! I made it last week and I just made it again, tonight , to bring to a luncheon tomorrow. We are having turkey sandwiches with all the trimmings! Do yourself a favor and make this and put it on the turkey sliders Amanda makes! So good!!