Tart Cranberry Dipping Sauce

When you can impress the best cook in the world (your own mother) you know you have a hit on your hands. Don’t be afraid of the word “tart”, remember, you’re eating cranberries! (Look at the ingredients that do contain sugars…) I found the marriage of all the flavors absoutely fabulous, especially from the gingerale. I last served this with orange duck, and plan next to glaze a pork roast with it. Leftovers never last long in my house, whether it’s on a sandwich, in a drink, or right out of the container with a spoon. The only way to make this better is to remember to freeze a bag or two of cranberries so you can make it any time of the year! If you prefer that canned jellied gloop (with or without solids) I wonder why you are even reading this…
THANK YOU ALTON, FOR THIS AND MANY OTHERS

Was not really tart, but tasted great! Surprised the rest of the family at Thanksgiving with this new use for cranberries.

I was able to make this two days ahead which was fantastic and it was such a great accompaniment to the turkey from the same episode. I don’t like gravy so this was a wonderful switch and a great addition to my holiday recipe collection.

I was unimpressed with this. I thought it was too tart, yet sort of bland at the same time, and seemed to have some aftertaste. (and I followed the recipe exactly) I took it to our small family thanksgiving, and of the six people only one liked it much. No one thought it was awful, but they didn’t stop me from throwing the left-over down the drain. Our host had the whole berry sauce also, and most preferred that. I would not make this again.

Just to try something different for Thanksgiving this year, I decided to make this cranberry dipping sauce. I think we have a new tradition, now, with our turkey dinners!

The recipe title does not lie; this is definitely a tart sauce! It is chock-full of flavor that is wonderful, and it is a perfect complement to turkey. Diners at the table even started eating it with a spoon and drinking it! I plan to use the leftover sauce like a tart jam; it really could go on just about anything, such as waffles or pancakes, or turkey sandwiches.

I don’t have an immersion or standard blender, so I used my food processor. It worked just fine (due to its size, and the large quantity of sauce this recipe produces, I had to puree in two batches; no big deal).

AB, you’ve hit a home run with this one. Who would have guessed that a condiment would be the talk of the table? Yum!

I like it, family hasn’t tried it yet. Just so you know the show where AB presented this called for 12oz of cranberries, the typical size. The rest of the ingredients were the same. Me thinks this is a typo in the recipe which could make a significant difference.

I made this dipping sauce for my family it was easy to make and very pleasing to the palate. Complemented all of the different foods (especially the turkey of course) that I served to perfection.
5 stars!

Made this last Thanksgiving, was gone faster than it took to make!

I made this in addition to a whole-berry cardamom sauce, figuring the kids would go for this while the adults ate the other one. Well, the kids did love it, and so did the adults! Everyone ended up with two cranberry sauces on their plate, and they all said how unique AB’s recipe was. Thank goodness my mom had an immersion blender though, cause I would not have wanted to mess around with a real one–too much going on!

A hit!