Tart Cranberry Dipping Sauce

Show: Episode:

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 50 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

Browse Reviews by Keywordnew!

Loading review filters...

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 logged in to review this recipe.

Newest Ratings and Reviews

Read all 50 reviews

  • on November 23, 2012

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on November 21, 2012

    Flag

    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!

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

Next Recipe

Cranberry Sauce

Cranberry Sauce

By: Ree Drummond
Rated 5 stars out of 5
Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

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

© 2013 Television Food Network G.P. All rights reserved.