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Cranberry Dip (for Flat Bread)

No doubt about it … this dipping sauce is great for lots of things … but my most favorite thing is to serve it with flat bread!  It is also great on meats and poultry, used in casseroles, and many other things.

Flat Bread

You can use fresh, frozen, or dried cranberry raisins. I usually make it with dried cranberry raisins because it is quicker, a little sweeter, less tart.

Put cranberries, ginger, honey, and juice in saucepan.

Add just enough water to barely cover.   If you add too much water,  it will take much longer to reduce (evaporate) down and thicken.

Bring to a boil and lower heat if needed to maintain a slow but constant boil stirring occasionally until reduced to a very soft set jellied consistency good for dipping.  You will need to stir more frequently as it begins to thicken.

It will thicken more as it cools.

Cook times vary but plan on it possibly taking as much as 45 minutes to an hour although it will usually be less.

If it still hasn’t begun to reduce within 45 minutes to an hour then you may need to remove some of the liquid and begin adding cornstarch or fruit pectin as directed below.

You do not want it too thick. It should be a soft, loose jelly or preserve like consistency that is easy to dip.

If too thin, or you decide to use orange juice,  then you may need to add a little cornstarch or fruit pectin (1 teaspoon at a time) to thicken it a bit.

Apples contain fruit pectin naturally so given time it will usually thicken without using cornstarch or fruit pectin.

If too thick, remove from heat and stir in a little juice until it reaches the desired consistency.

Cool to room temperature before serving. Refrigerate any left overs.

In this household there is never any left over, but sometimes I will make it the day before. It tends to thicken when chilled and you may need to warm it to room temperature. Give it a good stir afterwards and if still too thick stir in small amounts of juice until it reaches the desired consistency.

 

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Cranberry Dip (for Flat Bread)

I always make this anytime I make flat bread (fairly often) for dipping the flat bread into but it is also great for many other things.   It is great served over top of meats and poultry, used in casseroles, as a spread for turkey sandwiches, etc.  

Author Tammy

Ingredients

  • 2 cups cranberries (dried, frozen, or fresh)
  • 1 tsp honey
  • 1/2 tsp ginger
  • 1 cup apple or orange juice
  • corn starch or fruit pectin (if needed)
  • water

Instructions

  1. Place cranberries, juice, honey, and ginger in saucepan.  Add only enough water to just barely cover.  

  2. Bring to boil and reduce heat if needed to maintain slow steady boil, stirring occasionally.   Reduce until thickened to a soft jellied dipping consistency.  You will need to stir more frequently or constantly as it thickens. 

  3. If remains too watery, add 1 teaspoon cornstarch or fruit pectin every five minutes until desired consistency.   If too thick, remove from heat and slowly add additional juice while stirring until reaches desired consistency. 

  4. Cool to room temperature before serving.  Refrigerate left overs.  If refrigerated left overs should become too thick, warm to room temperature, stir,  and if needed stir in small amounts of juice until desired consistency.   Should be very soft jellied  dipping sauce consistency.  

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About Me

Hi, I'm Tammy!

I live in Idaho but I am a southerner and moved here for career reasons in 2000. However, I am now a retired widow and have lots of time to focus on what makes me happiest -- cooking, sharing recipes, as well as teaching and sharing with others what I know about cooking and nutrition.

I don't claim to know everything there is to know about cooking and I'm not a chef, although I do know a few and helped them out from time to time and my late husband was a trained cook and baker as well as a master at smoking meats and making BBQ, and I have studied nutrition at two colleges and one university along with other degrees. I like cooking from scratch and recipes made with prepackaged items are the exception rather than the norm.

However, being disabled, I have good days and bad days so I do use what I call "cheats" on occasion. For the most part though I've learned to pace myself and with a little preplanning I manage to do the prep one day and the cooking the next so the cheats still don't happen very often.

I have an enormous collection of recipes dating from the 1700s to the present (hence, vintage to modern). Because of my late husband's health issues I also have many diabetic and heart healthy recipes or my recipes often include substitutions along with the regular ingredients.

I do just about everything when it comes to cooking so other than predominantly scratch cooking, I don't really have a set focus on any particular cuisine. I even make a few cheeses, canning, homemade ginger ale, candies and confections, and the list goes on. If there is a recipe for something you'd like to see just leave a comment or write to me at: vintage2modernkitchen@gmail.com

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