This recipe has become one of our Thanksgiving traditions. I first made it shortly after our marriage and its sweet, tangy combination has us hooked. It’s really much better than it sounds.
Paired with pretzels it is a delicious, fat-free snack option.
1 can (16 oz) jellied cranberry sauce (of course you can always make your own)
3/4 cup sugar
1/4 cup apple cider vinegar
1tsp. ground cinnamon
1/8 tsp pepper
1 TBL cold water
Combine first 5 ingredients in a saucepan and whisk over medium heat until smooth. Combine flour and cold water then add to cranberry mixture. Bring to a boil and cook and stir for 2 minutes. Transfer to a serving bowl and cover and chill overnight.
This can be made ahead of time (we’re making ours for Thanksgiving today) to ease last minute prep.
I’m not a great cook, but I have gathered some delicious recipes and they’re almost all fast and easy! You can view all of my posted recipes here.