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Ruby-Red Pretzel Dip

Plain pretzels get a pretty coating and tangy taste from this thick, festive blend. —Grace Yaskovic, Branchville, New Jersey
  • Total Time
    Prep: 5 min. Cook: 10 min. + chilling
  • Makes
    16 servings (2 tablespoons each)


  • 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


  • Place first seven ingredients in a saucepan; heat through over medium heat, whisking until blended. In a small bowl, mix flour and cold water until smooth; stir into cranberry mixture. Bring to a boil; cook and stir 2 minutes. If desired, tint with food coloring.
  • Remove to a bowl; cool slightly. Refrigerate, covered, overnight. Serve with pretzels.
Nutrition Facts
2 tablespoons dip: 75 calories, 0 fat (0 saturated fat), 0 cholesterol, 13mg sodium, 19g carbohydrate (15g sugars, 0 fiber), 0 protein.

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Average Rating:
  • slmacbeth
    Jan 14, 2019

    Very good, everybody loved it.

  • CoupongirlNJ
    Nov 18, 2015

    I have made this several times and people LOVE it! It tastes great and is so easy to make. I give it as a gift during the holidays. Great as a dip but also makes a great spread on a turkey sandwich.

    Aug 10, 2013

    I make this dip for every holiday. Everyone can't get enough of it.

  • shalalynn
    Dec 8, 2012

    This is the best dip for pretzels. I even spread it on crackers. The is the wonderful and all of my guests over the years have asked for the recipe. Thank you!

  • linzerbug
    Oct 2, 2010

    No comment left

  • teacup48
    May 4, 2010

    I love this recipe! I have made it many times and often make it up and put it in a decorated glass canning jar as a gift with a bag of pretzels.

  • ConnieJK
    Apr 27, 2009

    No comment left

  • pats5boys_ne_57
    Jul 17, 2008

    No comment left

  • SusanCJones
    Jan 8, 2007

    No comment left