Cranberry Syrup

Yield:

2 cups (serving size: 2 1/2 tablespoons)

Recipe from

Nutritional Information

Calories 134
Caloriesfromfat 0.0 %
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.2 g
Carbohydrate 34.3 g
Fiber 0.1 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 6 mg
Calcium 7 mg

Ingredients

1 1/2 cups sugar
1 (750-milliliter) bottle ruby port or other sweet red wine
2 cups fresh or frozen cranberries
1 tablespoon thawed orange juice concentrate
1 teaspoon chopped peeled fresh ginger
3 garlic cloves, chopped

Preparation

Combine the sugar and the port in a Dutch oven. Bring to a boil, and cook for 4 minutes or until the sugar dissolves. Add the cranberries, orange juice, ginger, and garlic, and cook over medium heat until reduced to 3 cups (about 20 minutes). Press the cranberry mixture through a fine sieve over a bowl, discarding solids.

Note: Cranberry Syrup can be stored, covered, in refrigerator up to 1 week.

Note:

November 2000