Donna's Red Pretzel Dip

DONNA'S RUBY-RED PRETZEL DIP

Plain pretzels get a pretty coating and tangy taste from this thick, festive blend.

1 can (16 ounces) jellied cranberry sauce
3/4 cup sugar
1/4 cup vinegar
1 teaspoon ground ginger
1 teaspoon ground mustard
1/4 teaspoon ground cinnamon
1/8 teaspoon pepper
1 tablespoon all-purpose flour
1 tablespoon cold water
Red food coloring, optional
Pretzels

In a saucepan, combine the first seven ingredients; whisk over medium heat until smooth.

Combine flour and cold water until smooth; add to cranberry mixture.

Bring to a boil; cook and stir for 2 minutes. Transfer to a bowl; stir in food coloring if desired.

Cover and chill overnight.

Serve with pretzels. Yield: 2 cups.

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*The Corner Desk . Com* DONNA'S RUBY-RED PRETZEL DIP Plain pretzels get a pretty coating and tangy taste from this thick, festive blend. 1 can (16 ounces) jellied cranberry sauce 3/4 cup sugar 1/4 cup vinegar 1 teaspoon ground ginger 1 teaspoon ground mustard 1/4 teaspoon ground cinnamon 1/8 teaspoon pepper 1 tablespoon all-purpose flour 1 tablespoon cold water Red food coloring, optional Pretzels In a saucepan, combine the first seven ingredients; whisk over medium heat until smooth. Combine flour and cold water until smooth; add to cranberry mixture. Bring to a boil; cook and stir for 2 minutes. Transfer to a bowl; stir in food coloring if desired. Cover and chill overnight. Serve with pretzels. Yield: 2 cups. Back To Appetizers, Snacks, & Dips Recipe Page