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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Ruby-Red Pretzel Dip Recipe

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This recipe for Ruby-Red Pretzel Dip is from The Cooke Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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