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Cranberry Dip for Pretzels Recipe

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This recipe for Cranberry Dip for Pretzels, by , is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Milly Babcock
Added: Tuesday, March 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
16 oz. can jellied cranberry sauce, 3/4 c. sugar, 1/4 c. vinegar, 1 tsp. ginger, 1 t. ground mustard, 1/4 tsp. cinnamon, 1/8 tsp. pepper, 1 T. flour, 1 T. cold water.

Directions:
Directions:
In a saucepan, combine the first 7 ingredients. Whisk over medium heat till smooth. Combine flour & cold water until lump-free. Add to cranberry mixture. Bring to a boil, stirring constantly. Cook & stir for 2 minutes. Refrigerate overnight. Serve with pretzels.

Personal Notes:
Personal Notes:
Very tangy & tasty. Refrigerates well for 2-3 weeks.

 

 

 

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