"Hunger is the best sauce in the world."--Cervantes

Ruby-Red Pretzel Dip Recipe

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This recipe for Ruby-Red Pretzel Dip, by , is from The Cooke Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Lynn Cooke
Added: Tuesday, September 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 can (16 ounces) jellied cranberry sauce
3/4 cup sugar
1/4 cup vinegar
1tea ground ginger
1 tea ground mustard or Dijon mustard
1/4 tea ground cinnamon
1/8 teas pepper
1 Tab all purpose flour
1 Tab cold water
Red food coloring,optional
Pretzels

Directions:
Directions:
In a saucepan,combine the first seven ingredients;whisk over medium heat until smooth. Combine flour and cold water until smooth; add to cranberry mixture. Bring to a boil;cook and stir for 2 minutes. Transfer to a bowl;stir in food coloring if desired. Cover and chill overnight. Serve with pretzels.

Number Of Servings:
Number Of Servings:
Yield:2 cups
Personal Notes:
Personal Notes:
Andrew and Brooke believes it is not Christmas Day without this dip! Uncle Gary also loves this with ham!

 

 

 

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