Tart Cranberry Dipping Sauce

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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!

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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!

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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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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.

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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!

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I have been making this for Thanksgiving for the past 4 years. It's a HUGE hit, and now we can't have Thanksgiving without it. I tweak it a little though sometimes....sometimes I use canned gel, sometimes I use frozen berries. This year I bought fresh berries and was wondering if that will be ok to use?

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This is MUST on my Thanksgiving table. It has been a staple every year since first viewing the episode on the Food Network. This is SO easy and it is beyond delicious. I use fresh cranberries and you can adjust the tartness and thin/thickness to your taste. I make enough for Christmas as well - I store it in Ziploc containers in the fridge. I make this with Alton's "Better than Grannie's Creamed Corn" - always a hit !!

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I really enjoyed it, as did all my Cranberry eating guests. I doubled the recipe so I have plenty for the leftovers. I will be making this more often and always with Turkey.

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Great recipe. It does have a liquidy consistency, but it tastes great. A good alternative to canned or more traditional varieties.

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yummy