Zesty Cranberry Sauce and Pretzel Dip
1 (16 oz.) can jellied cranberry sauce
3/4 c. granulated sugar
1/4 c. vinegar
1 tsp ground ginger
1 tsp ground mustard
1/4 tsp ground cinnamon
1/8 tsp pepper
1 Tbsp. all-purpose flour
1 Tbsp. cold water
Red food coloring (optional)
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.