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TART CRANBERRY DIPPING SAUCE
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pound frozen cranberries
cups orange juice
cups ginger ale
tablespoons maple syrup
tablespoons light brown sugar
/2 teaspoon kosher salt
Zest of one orange
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) Combine all ingredients in a non−reactive sauce pan, (stainless steel) and bring to a boil.
) Reduce heat and simmer, stirring occasionally, for 30−45 minutes or until liquid is
reduced by half.
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) Carefully puree with stick blender or blender until smooth.
) Check for seasoning and serve in small ramekins.
Yield: 12 servings
TART CRANBERRY DIPPING SAUCE
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