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