Tart Cranberry Dipping Sauce

44 Ratings
Recipe courtesy ofAlton Brown

Yield: 12 servings



  • 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


  • 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 an immersion blender or blender until smooth. Check for seasoning and serve in small ramekins.

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44 Ratings

When you can impress the best cook in the world (your own mother) you know you have a hit on your hands. Don't be afraid of the word "tart", remember, you're eating cranberries! (Look at the ingredients that do contain sugars...) I found the marriage of all the flavors absoutely fabulous, especially from the gingerale. I last served this with orange duck, and plan next to glaze a pork roast with it. Leftovers never last long in my house, whether it's on a sandwich, in a drink, or right out of the container with a spoon. The only way to make this better is to remember to freeze a bag or two of cranberries so you can make it any time of the year! If you prefer that canned jellied gloop (with or without solids) I wonder why you are even reading this... THANK YOU ALTON, FOR THIS AND MANY OTHERS See All Reviews Post Review

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