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Ruby-Red Pretzel Dip Recipe

Photo by: Taste of Home

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Plain pretzels get a pretty coating and tangy taste from this thick, festive blend. Grace Yaskovic of Branchville, New Jersey shares the recipe.

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16 Servings
Prep: 15 min. + chilling

Ingredients

1 can (14 ounces) jellied cranberry sauce
3/4 cup sugar
1/4 cup vinegar
1 teaspoon ground ginger
1 teaspoon ground mustard
1/4 teaspoon ground cinnamon
1/8 teaspoon pepper
1 tablespoon all-purpose flour
1 tablespoon cold water
Red food coloring, optional
Pretzels

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. Yield: 2 cups.

Nutrition Facts: 1 serving (2 tablespoons) equals 80 calories, trace fat (trace saturated fat), 0 cholesterol, 6 mg sodium, 20 g carbohydrate, trace fiber, trace protein.

Ruby-Red Pretzel Dip published in Taste of Home December/January 2000, p8