Ruby-Red Pretzel Dip
TOTAL TIME: Prep: 5 min. Cook: 10 min. + chilling
YIELD: 16 servings (2 tablespoons each)
Plain pretzels get a pretty coating and tangy taste from this thick, festive blend. —Grace Yaskovic, Branchville, New Jersey
Ingredients
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1 can (14 ounces) jellied cranberry sauce
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3/4 cup sugar
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1/4 cup vinegar
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1 teaspoon ground ginger
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1 teaspoon ground mustard
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1/4 teaspoon ground cinnamon
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1/8 teaspoon pepper
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1 tablespoon all-purpose flour
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1 tablespoon cold water
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Red food coloring, optional
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Pretzels
Directions
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1.
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.
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2.
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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