BBQ Sauce
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Nov 11, 2009
1 can (16oz) jellied Cranberry Dip 3/4 cup sugar 1/4 cup vinegar 1 tsp ground ginger 1tsp ground mustard 1/4 tsp ground cinnamon Pinch ground black pepper 1 Tbls all-purpose flour 1 Tbls cold water Red food coloring, optional Pretzels
In a saucepan, combine the cranberry sauce, sugar, vinegar, ginger, mustard, cinnamon and pepper; 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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