Cranberry Dipping Sauce

Introduction: Cranberry Dipping Sauce

My Grandma has been making this dipping sauce for years. This sauce is very easy to make, but without it Thanksgiving dinner wouldn't be the same.

Step 1:


  • 2 pounds fresh cranberries
  • 3 cups orange juice
  • 4 cups ginger ale
  • 1 tablespoon bourbon
  • 4 tablespoons honey
  • 6 tablespoons brown sugar
  • 1/4 teaspoon kosher salt
  • 1 cinnamon stick
  • 1 dash cinnamon
  • 1 pinch ground clove

Step 2:

Wash the cranberries and discard any soft or wrinkled ones. Combine all ingredients except the clove and cinnamon in a non-reactive saucepan (stainless steel), and bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 to 45 minutes or until liquid is reduced by half.

Step 3:

After liquid has reduced by half remove cinnamon stick, add clove and cinnamon and puree with stick blender or blender until smooth, serve in small ramekins,

This recipe can easily be scaled down by using 1/2 or 1/4 of the ingredients, and can be frozen up to 6 months in an air tight container.


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    6 years ago

    I live in Australia where you cannot get fresh cranberries, so I had to use frozen cranberries which I could only find at Coles. As they were frozen when I was cooking them they released a lot of water and would not reduce . So after 3 failed attempts the recipe I ended up using and received many positive reviews was :

    2x 500g bags of Frozen Cranberries

    1.25 litre bottle of Ginger Ale

    1 tablespoon of bourbon

    5 tablespoons of honey

    6 tablespoons of brown sugar

    2 tablespoons of maple syrup

    1/4 teaspoon of salt

    1 cinnamon stick

    Using exactly the same method as the original recipe.

    I found that the sauce tasted fresher without the orange juice, clove or extra cinnamon.