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Tangy, fruit-forward vinegar used in dressings and marinades; very low in calories.
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 tablespoon (medium) of Cranberry vinegar (15 g) has 3 calories. That works out to 18 calories per 100 g. It contains 0.6 g of carbs, 0 g of protein, 0 g of fat and 0 g of fiber. Its glycemic index is 5 (low), so it raises blood sugar slowly.
Selected: 1 tablespoon (medium) · 15 g
3
KCAL / 15G
Carbs
0.6g
· 0% DV
Protein
0g
· 0% DV
Fat
0g
· 0% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 100% · Protein 0% · Fat 0%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 3 kcal | |
| Total fat | 0 g | 0% |
| Saturated fat | 0 g | 0% |
| Trans fat | 0 g | |
| Sodium | 0.75 mg | 0% |
| Total carbohydrate | 0.6 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 0 g | 0% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 tablespoon (medium) | 15 g | 3 kcal |
| 1 teaspoon (small) | 5 g | 1 kcal |
| 1 serving (medium) | 20 g | 4 kcal |
| 1 ounce (medium) | 28 g | 5 kcal |
| 2 tablespoon (large) | 30 g | 5 kcal |
| 0.25 cup (small) | 60 g | 11 kcal |
| 100 g | 100 g | 18 kcal |
| 1 cup (large) | 240 g | 43 kcal |
| 1 bottle (whole) | 250 g | 45 kcal |
Calculated from 18 calories per 100 g.
Cranberry vinegar is vinegar with the tart, fruity aroma of cranberries. Some versions are made by fermenting cranberry juice, while others are made by infusing cranberries into vinegar, so the production method can vary by product.
Use cranberry vinegar in salad dressings, marinades, sauces, or as a finishing touch for roasted vegetables. Start with a small splash and balance its sharpness with oil or a little sweetness so the cranberry flavor does not overwhelm the dish.
Cranberry vinegar tastes sharp and acidic, with a fruity, tart cranberry note. It is not necessarily sweet; sweetness varies with the fruit and how the vinegar is made, so taste it before adding it to a recipe.
For a simple cranberry-infused vinegar, put clean cranberries in a clean jar, cover them with vinegar, let the flavor infuse, then strain and refrigerate. This gives you cranberry-flavored vinegar; making vinegar through fermentation is a separate, more controlled process.
No, cranberry vinegar is not automatically balsamic vinegar. Cranberry vinegar gets its flavor from cranberries, while cranberry balsamic products combine cranberry flavor with a balsamic-style vinegar, which is often sweeter and more syrupy.
Yes, cranberry vinegar can replace balsamic vinegar in many dressings and marinades, but the result will usually be sharper and less sweet. Add a little at a time and adjust the sweetness of the recipe if needed.
Yes, cranberry vinegar works in a chicken marinade and adds a tart, fruity note. Combine it with oil, garlic, and herbs, and avoid leaving the chicken in an acidic marinade for too long, which can affect its texture.
Keep cranberry vinegar tightly closed in a cool, dark place, unless its label says to refrigerate it. Some cloudiness or sediment can occur, but discard the vinegar if you notice mold or an off smell.
No, drinking cranberry vinegar straight can irritate your mouth and throat and expose tooth enamel to concentrated acid. If you want it in a drink, dilute it well; using it in food is a gentler option.
Cranberry vinegar has not been shown to prevent or treat urinary tract infections or other illnesses. Its cranberry flavor does not make it a substitute for medical care, and drinking vinegar undiluted can irritate the mouth and damage tooth enamel.
Vitamins
B1
0mg · 0% DV
B2
0mg · 0% DV
Vitamin E
0.02mg · 0% DV
B3
0.02mg · 0% DV
Minerals
Copper
0mg · 0% DV
Manganese
0mg · 0% DV
Phosphorus
0.75mg · 0% DV
Iron
0.02mg · 0% DV
Potassium ⭐
2.25mg · 0% DV
Sodium
0.75mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 3 calories in 1 tablespoon (medium) (15 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Cranberry vinegar brings together vinegar’s sharp acidity and the tart, fruity character of cranberries. It is a flavouring rather than a drink, and is often used in dressings, marinades and sauces. Its bright taste works well with leafy salads, roasted vegetables and grain bowls, adding a fruitier note than plain vinegar. Start with a small splash and adjust to taste; a little can make a simple dressing feel more rounded.
It is very low in calories, with 18 calories per 100 g, and adds flavour without needing extra oil. For an easy dressing, whisk it with olive oil and a little mustard, or use it to sharpen a marinade for vegetables or tofu. Its tanginess also pairs nicely with sweet ingredients such as apple or a touch of honey.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0g
MONOUNSATURATED
0g
POLYUNSATURATED
0g
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Nutrition data compiled from USDA FoodData Central and scientific sources.