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Cranberries give this syrup its rich color and characteristic tang. Use the sugar mixture as a base for drinks or as a topper for ice cream, cake or pancakes. Give in decorative bottles for food gifts, along with the recipe.

Source: Midwest Living

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Recipe Summary

prep:
10 mins
chill:
3 hrs
cook:
30 mins
total:
3 hrs 40 mins
Servings:
32
Yield:
2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In medium saucepan, combine cranberry juice, cranberries, corn syrup and sugar. Stir to dissolve sugar. Bring to a rolling boil over medium-high heat. Reduce heat to medium. Boil gently, uncovered, 30 to 40 minutes or until reduced to 2-1/2 cups.

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  • Pour syrup through a fine-mesh strainer or strainer lined with 100-percent-cotton cheesecloth. Discard cranberries. Cover and chill syrup at least 3 hours to cool completely or up to 1 week.

Nutrition Facts

40 calories; carbohydrates 10g; vitamin c 5.3mg; sodium 9mg.
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