Tart Cranberry Dipping Sauce

Recipe courtesy Alton Brown

Show: Good EatsEpisode: The Remains of the Bird

Rated: 4 stars out of 5Rate itRead users' reviews (42)

Cook Time:
1 hr 0 min
Level:
--
Yield:
12 servings

Times:

Prep: 5 min
Inactive Prep: --
Cook: 1 hr 0 min
Total:: 1 hr 5 min

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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

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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Comments & Reviews

recipe Tart Cranberry Dipping Sauce
Christina Greeley, CO 11-23-2009
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Substitutions and Changes for Ice Cream Sauce
Rated: 5 stars out of 5

I've been trying to get ahead on my Thanksgiving cooking so last night I prepared this recipe to store in the fridge. We... didn't have any ginger ale though and the only thing I had on hand was diet lemon-lime soda so I had to use that instead. As the sauce was cooking it seemed a little bit too tart for my taste so I doubled the sugar and upped the amount of syrup to a half a cup. On a whim, I added a teaspoon of vanilla extract. The sauce tasted so good that my roommates and I ended up pouring it on vanilla ice cream before storing the rest for the Turkey.Read more
recipe Tart Cranberry Dipping Sauce
ronn LAFAYETTE, CA 11-21-2009
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Only the best
Rated: 5 stars out of 5

Alton to me is the Max-Headroom of T.V. cooking. Scientist and impact linguist. Entertaining and always informative, this... recipe is now a Holiday standard not only because of the flavor but also it's ease; I have stolen it and will call it my own for posterity as I pass it down as tradition in our family. You know it was first made at Jamestown by Puritans and Hester Prinn. Happy Thanksgiving Read more
recipe Tart Cranberry Dipping Sauce
darka Chicago, IL 11-20-2009
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Awesome Dipping Sauce to Use Year Round!
Rated: 5 stars out of 5

I was so impresed with this Dipping Sauce the first year I made it, I decided to try processing it so that we could enjoy it... throughout the year. I made the recipe as was stated however I added some pectin to thicken. I cooked it to 220 degrees (that's when pectic does it's magic) and poured the concoction into sterilized jars. I processed in a water bath for 10 minutes. For you non-canners out there, that means 10 minutes of a rolling boil... I removed the jars, placed them on my island up side down till the next morning. Voila! Tart Cranberry Dipping Sauce for the whole year. It has now become a staple in our kitchen. Sometimes when I am lazy and want to prepare a pork tenderloin or lamb, I pull out a jar of the sauce and it makes a wonderful accompaniment., with no extra work. I like that! I'm pleased with the results since it is impossible to find fresh cranberries in the markets outside of the Thanksgiving Season. This is a great way to enjoy them year round. Thank you Mr. Brown for yet another innovative and keeper recipe! Read more
recipe Tart Cranberry Dipping Sauce
Arusyak Van Nuys, CA 11-20-2009
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Simply the best.
Rated: 5 stars out of 5

This was my first ever attempt at making cranberry sauce at home about 2 years ago. Since my mother wouldn't allow me... anywhere near the bird I took on the green beans, brussel sprouts and cranberry sauce. The entire family LOVED the sauce! Since then I've been asked to make this sauce for every ocassion.I even eat just by itself with my tea. It's great! Thanks Alton, your recipes never fail! (Potatoe and leek soup is another favorite.) Read more
recipe Tart Cranberry Dipping Sauce
jill Tallahassee, FL 05-05-2009
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a multi tasking sauce!
Rated: 5 stars out of 5

It IS really tart (yum), so taste it & add more sugar if you must. I like it just as is, although I do strain it. It's good... on meats but my favorite is served on good vanilla ice cream...Read more
recipe Tart Cranberry Dipping Sauce
Laura Hillsborough, NC 01-07-2009
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Cautionary Tale
Rated: 5 stars out of 5

My family loves this sauce. When you are finishing the hot sauce in the blender there is a quick pressure build up in the... container once the lid is firmly on. You need to really be holding on to the top of your blender before you push the "start" button. I had half filled the container and had a causual hand on top of the sealed lid when I turned on the blender. The top and my hand were slapped to the bottom of the overhead cabinet and I am still finding cranberries in nooks and crannies. I was coated liberally in the tasty hot goo. My family and guests enjoyed my reaction and the remaining sauce (once finished). The pink splattered recipe is now a cherished reminder of Mom's Exploding Cranberry Sauce. Please prepare this recipe in a safer manner than I managed to. It is well worth the effort and is also great with pork.Read more