Cran-Grape Syrup

Randy Mayor; Lydia DeGaris-Pursell

Stir into iced tea or lemonade, and use as a glaze for chicken and pork. Or serve over pancakes, waffles, or ice cream.

Yield: 12 servings (serving size: 1 tablespoon)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 56
  • Calories from fat: 2%
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.2g
  • Carbohydrate: 14.3g
  • Fiber: 0.1g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 3mg
  • Calcium: 7mg

Ingredients

  • 4 cups cranberry-grape juice drink
  • 2 tablespoons honey

Preparation

  1. Bring juice to a boil in a medium saucepan. Reduce heat; simmer until thick and reduced to 3/4 cup (about 45 minutes to an hour). Remove from heat; stir in honey. Cover and chill 8 hours (syrup will thicken as it cools).
  2. Note: Store in refrigerator for up to a week.
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