Fall and Thanksgiving definitely offer cranberries in endless varieties.

Cranberries can be found canned whole, canned jelled, frozen, and dried. Cranberries are everywhere this time of year. The dip itself is gluten-free. I have found gluten-free pretzels at my local food co-op for a perfect gluten-free snack. This dip is really good on a bagel with cream cheese for a nice breakfast without much fuss on Thanksgiving morning before the big feast. As I type this I think what a great glaze this would make on a ham or pork loin at Christmas. Whenever, or wherever you use the cranberry dip you just know it is good, and we all know how good cranberries are for you!

1 16 oz can whole cranberry sauce

3/4 C sugar

1/4 c white vinegar

3/4 teaspoon ground ginger

1/4 teaspoon cinnamon

1/8 teaspoon black pepper

1 tablespoon flour, or 2 teaspoon corn starch to be gluten-free

1/4 cup water

*optional: 1/3 cup chopped walnuts

In a saucepan on edium heat cook cranberries, vinegar, sugar, and spices.  In seperate small dish wisk together flour or cornstarch and water.  Add to cranberry mixture and blend with hand mixing wand to smooth out some of the cranberries. Stir in walnuts if using. Cover wtih plastic wrap and chill overnight. Serve with pretzels or bagel chips.

4 Responses so far.

  1. Dianne says:

    How much water??

    • Ann says:

      Oh my! Good catch, thanks. Mix the flour or cornstarch in 1/4 cup water. Once mixed if it seems too thick you can gradually add a bit more water, a teaspoon at a time, until you reach the consistency you like the best. Hope you enjoy it!

  2. Marshall says:

    This looks really tasty!

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