Tart Cranberry Dipping Sauce

This dip would be perfect with the big straw pretzels, pita chips, sweet potato fries, on the side of potato pancakes,  and also might make a welcome substitute ranch for chicken strips or peanut sauce for pork satay.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Course Appetizer
Cuisine American
Servings 20


  • 2 pound frozen cranberries
  • 4 cups orange juice
  • 5 cups ginger ale
  • 5 tablespoons maple syrup
  • 8 tablespoons light brown sugar
  • 1 teaspoon kosher salt
  • 2 pc. oranges, zested



  • Make sure to thaw the cranberries before making the recipe. Prepare 9 half pint jars for sterilizing by boiling them for 10 minutes in a water bath canner.  


  • In a stockpot, combine all ingredients and bring to a boil.
  • Reduce heat and simmer, stirring occasionally for 30 to 45 minutes or until liquid is reduced by half. Carefully puree with an immersion blender or blender until smooth.  

Filling jars

  • Using your funnel fill the jars with the cranberry mixture in half pints or pint size canning jars. Continue filling till the jars are filled to 1/4" headspace.
  • Remove the air bubbles with the rubber or plastic spatula and refill to the proper headspace if necessary.  


  • Wipe the rims and place the hot lid/rings on the jars. Process in a water bath canner for 15 minutes at a full rolling boil.
  • (Adjust for altitude) Wait 5 minutes, remove and place on dishtowel overnight undisturbed.
  • The next day remove rings and clean jars and label with recipe name and date. Store in a cool, dry, and dark place.   
Keyword Cranberry, Sauce, Tart Cranberry Dipping Sauce