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Ruby-Red Pretzel Dip

 Ruby-Red Pretzel Dip
Plain pretzels get a pretty coating and tangy taste from this thick, festive blend. Grace Yaskovic of Branchville, New Jersey shares the recipe.
16 ServingsPrep: 15 min. + chilling


  • 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 King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon cold water
  • Red food coloring, optional
  • Pretzels


  • 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.
Nutritional 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.