Tart Cranberry Dipping Sauce
1 pound frozen cranberries
2 cups orange juice
3 cups ginger ale
2 tablespoons maple syrup
2 tablespoons light brown sugar
½ teaspoon kosher salt
1 orange, zested
- Combine all ingredients in a non-reactive sauce pan, (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.
- Carefully puree with an immersion blender or blender until smooth.
- Check for seasoning and serve in small ramekins.