Ruby Red Dip

1- 16oz. can jellied cranberries
3/4 C. sugar
1/4 C. white vinegar
1 T. flour
1 T. cold water
1 tsp. ground cinnamon
1/8 tsp. pepper
1 tsp. ground ginger

Combine cranberries, sugar, vinegar, ginger, cinnamon, and pepper in saucepan. Whisk until smooth.
Combine flour and water, shaking until smooth. Add to saucepan.

Cook to boiling, stirring constantly for 2 minutes.

Refrigerate overnight and serve with pretzels.

{LDM}