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

How to Make It

Step 1

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.

Step 2

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

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