Cranberry Dipping Sauce

Cranberry Dipping Sauce

Tangy fresh cranberries simmer into a glossy sauce with a hint of orange and spice.

Total 2 hr 30 min Makes 16 oz Calories 55/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This dipping sauce balances tart cranberries with sugar, orange zest, and a touch of warm spice, simmered until thick and glossy. It works well alongside roasted turkey, baked brie, or crispy appetizers, and can be made ahead and chilled until needed.

Ingredients

  • 12 ounces fresh cranberries
  • 3/4 cup granulated sugar
  • 1/2 cup orange juice
  • 1/4 cup water
  • 1 teaspoon orange zest
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 pinch salt

Method

  1. Rinse the cranberries and discard any that are soft or shriveled.

  2. In a 6-quart saucepan, combine the cranberries, sugar, orange juice, water, orange zest, cinnamon, cloves, and salt.

  3. Bring the mixture to a boil over medium-high heat, stirring occasionally.

  4. Reduce heat to medium-low and simmer, stirring occasionally and mashing some berries against the side of the pan, until thickened and most cranberries have burst.

  5. Remove from heat and let cool at room temperature for 20 minutes; the sauce will continue to thicken as it cools.

  6. Transfer to a jar or bowl and refrigerate until fully chilled before serving.

Rate this recipe

★ 4.0 (1)

Cranberry Dipping Sauce

This dipping sauce balances tart cranberries with sugar, orange zest, and a touch of warm spice, simmered until thick and glossy. It works well alongside roasted turkey, baked brie, or crispy appetizers, and can be made ahead and chilled until needed.

2 hr 30 min 16 oz 55 cal

Ingredients

  • 12 ounces fresh cranberries
  • 3/4 cup granulated sugar
  • 1/2 cup orange juice
  • 1/4 cup water
  • 1 teaspoon orange zest
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 pinch salt

Method

  1. 1

    Rinse the cranberries and discard any that are soft or shriveled.

  2. 2

    In a 6-quart saucepan, combine the cranberries, sugar, orange juice, water, orange zest, cinnamon, cloves, and salt.

  3. 3

    Bring the mixture to a boil over medium-high heat, stirring occasionally.

  4. 4

    Reduce heat to medium-low and simmer, stirring occasionally and mashing some berries against the side of the pan, until thickened and most cranberries have burst.

  5. 5

    Remove from heat and let cool at room temperature for 20 minutes; the sauce will continue to thicken as it cools.

  6. 6

    Transfer to a jar or bowl and refrigerate until fully chilled before serving.