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Recipe courtesy of Alton Brown

Tart Cranberry Dipping Sauce

  • Yield: 12 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 12 servings
    Calories
    76
    Total Fat
    0
    Saturated Fat
    0
    Carbohydrates
    19
    Dietary Fiber
    2
    Sugar
    15
    Protein
    1
    Cholesterol
    0
    Sodium
    85
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Ingredients

1 pound frozen cranberries

2 cups orange juice

3 cups ginger ale

2 tablespoons maple syrup

2 tablespoons light brown sugar

1/2 teaspoon kosher salt

1 orange, zested

Directions

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Watch how to make this recipe.
  1. Combine all ingredients in a non-reactive saucepan, (stainless steel) and bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 to 45 minutes or until liquid is reduced by half.
  2. Carefully puree with an immersion blender or blender until smooth. Check for seasoning and serve in small ramekins.
Show: Good Eats
Episode: The Remains of the Bird

Categories:

Cranberry Sauce Cranberry Fruit Sauce Recipes Pureeing Recipes Low-Fat Low Sodium Vegan

More from:

Thanksgiving How-Tos

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44 Reviews
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Laurie C.

When you can impress the best cook in the world (your own mother) you know you have a hit on your hands. Don't be afraid of the word "tart", remember, you're eating cranberries! (Look at the ingredients that do contain sugars...) I found the marriage of all the flavors absoutely fabulous, especially from the gingerale. I last served this with orange duck, and plan next to glaze a pork roast with it. Leftovers never last long in my house, whether it's on a sandwich, in a drink, or right out of the container with a spoon. The only way to make this better is to remember to freeze a bag or two of cranberries so you can make it any time of the year! If you prefer that canned jellied gloop (with or without solids) I wonder why you are even reading this... <br />THANK YOU ALTON, FOR THIS AND MANY OTHERS

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