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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
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Plain pretzels get a pretty coating and tangy taste from this thick, festive blend. Grace Yaskovic of Branchville, New Jersey shares the recipe. Ingredients:
1 can (14 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 king arthur unbleached all-purpose flour |
1 tablespoon cold water |
red food coloring, optional |
pretzels |
Directions:
1. 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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