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.
- 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
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.
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.