This is a tart cranberry dipping sauce based on Alton Brown Cranberry Dipping Sauce recipe. This dipping sauce goes well with the Thanksgiving and Christmas Holiday Turkey Recipe.
Tools Needed
Large stainless steel boiler
List of Ingredients to Purchase
Grocery store items (by location where I find them)
Produce Department
1 pound Cranberries
Spice / sugar/flour section
3 Tablespoons Brown Sugar
1 stick Cinnamon
2 Tablespoons Maple Syrup
Other aisles
2 cups Orange Juice
3 cups Ginger Ale
Recipe steps:
Peel carrot.
Ingredients needed
1 pound Cranberries
2 Tablespoons Brown Sugar
1 stick Cinnamon
2 Tablespoons Maple Syrup
2 cups Orange Juice
3 cups Ginger Ale
Stainless steel boiler
First, pick through the cranberries and get out all the ones that are wilted or very dark Also make sure to get out all the stems. Once you’ve picked through all the cranberries, add the cranberries to a large stainless steel boiler. To the 1 pound Cranberries, add 3 Tablespoons Brown Sugar, 1 stick Cinnamon, 2 tablespoons Maple Syrup, 2 cups Orange Juice, and 3 cups Ginger Ale.
Heat over medium high heat until the mixture comes to a boil. Large bubbles will start forming on the top of the mixture when it starts to boil. Turn heat to medium and simmer for about 45 minutes. Small bubbles will come to the top of the mixture along the sides when it is simmering. You may need to turn the heat slightly up or down to continue the liquid simmering.
Remove the cinnamon stick.
Use a stick blender to blend everything to a smooth purée.
I usually serve this in small clear plastic cups that I have purchased at the party store. The sauce is very thin and needs its own serving container.
