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.
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.
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.