Show: Good EatsEpisode: The Remains of the Bird
1 Video | Photo: Tart Cranberry Dipping Sauce Recipe
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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.
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By Mtmoonkitty
on November 23, 2012
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I made this recipe for Thanksgiving and Wow! Thank you Alton! Even my husband who doesn't like cranberry sauce at all had some and seemed to like it. It makes quite a bit so I am hoping to find another use for the leftovers. I took part of the batch and simmered it with dried jalepenos to make some with a kick. It was fabulous too! I used fresh berries instead of frozen, but otherwise was true to the recipe. I made it the day before and warmed it up for dinner. I didn't think the consistency was watery at all. Food Network on TV, online and in print played a big role in my feast this year. Thanks!
By onionsandwine
on November 21, 2012
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Huge fan of Alton's recipes. First time poster. This is the 3rd year I've made this. I highly suggest cooking down the liquid after blending. The sauce comes out just a bit too tart and really thin. Keep simmering/reducing until you get the consistency you want. I prefer this much thicker than the recipe calls for.
Thanks Alton!
By sum'n different
Wellington, NV
on November 26, 2011
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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.
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