2 ratings

Wellfleet Oysters With Cranberry Mignonette

A spin on the traditional vinegar-based sauce
Wellfleet Oysters With Cranberry Mignonette
Courtesy of Ocean Spray

The sweet and mineral combination of the oysters with the tart and salty of the cranberry mignonette cleans your palate each time, making room for a second or third (or fourth) round.

Recipe courtesy of Chef Liam Luttrell-Rowland of Spindler’s in Provincetown, Massachusetts, member of the Ocean Spray Cranberry Chef Collective. 


  • 1/2 Cup Cava, Champagne, or dry Prosecco
  • 1/2 Cup fresh Ocean Spray cranberries
  • 1 Cup French white wine vinegar
  • 1 1/2 Tablespoon sugar
  • 1 Teaspoon fresh ground black pepper
  • 1/2 Teaspoon Kosher or sea salt
  • 1 Tablespoon finely diced shallot
  • 2 dozen shucked oysters on the half shell


In the bowl of a food processor, combine the sparkling wine, cranberries, and vinegar and pulse until the cranberries are broken down, but still have bits of texture.

Transfer to a mixing bowl and add the remaining ingredients.

Adjust the seasoning to your taste.

Spoon a bit of the sauce over shucked fresh oysters and enjoy.