Tart Cranberry Dipping Sauce

Alton Brown

Recipe courtesy Alton Brown

Show: Good EatsEpisode: The Remains of the Bird

Picture of Tart Cranberry Dipping Sauce Recipe 1 Video | Photo: Tart Cranberry Dipping Sauce Recipe
Rated 5 stars out of 5
  • Rate This Recipe
  • Read 45 Reviews
Total Time:
1 hr 5 min
Prep
5 min
Cook
1 hr 0 min
Yield:
12 servings
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

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

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.

Carefully puree with stick blender or blender until smooth. Check for seasoning and serve in small ramekins.

Print Recipe

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

Newest Ratings and Reviews

Read all 45 reviews

  • on November 26, 2011

    Flag

    An update...the sauce was great with the turkey and everybody loved it. OK, there is alot left over and this is what is killer with this sauce; PINK MAYONNAISE. I decided to mix some of this sauce with the mayo for the turkey sands.....OMG. This is better than the real thing.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on November 25, 2011

    Flag

    This is absolutely delicious!!! The only problem is that it is VERY LIQUIDY which kept many of my guest from trying it at first. But, once they did it was a treat. This makes for ALOT of sauce so you may want to make it with back up recipes in mind to use in other recipes.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on November 22, 2011

    Flag

    I made this sauce and the Winter Fruit Chutney in advance for Thanksgiving Day. Here are my alterations to the dipping sauce:

    1. Doubled the sugar & maple syrup qty
    2. Added 2-3 oz dark rum
    3. Added 1 tablespoons vanilla
    4. Added 1/2 teaspoon dried red pepper flakes
    5. Added 1 tablespoons honey
    6. Used 2 cups fresh squeezed OJ, about 1/2 a cup was pulp which thickened the sauce nicely
    7. Used 1 pound of fresh cranberries
    8. Pureed in blended

    The sauce tasted deliciously tart, sweet (not sugury, and slightly spicy. I hope it taste even better on Thanksgiving Day. I plan to serve in ramekins decorated with lemon zest.

    Note: I made my dipping sauce yesterday for Thanksgiving in 2 days. I would want to see how it taste on Thanksgiving Day before giving the sauce 5 stars.

    I trust Brown's receipts. I used his recipe/method to cook my turkey last year. The turkey was moist & flavorful taking much less time to cook.

    I hope this helps! Happy Feasting all!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Advertisement

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google