ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cranberry Syrup

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

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

Nutrition 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

How to Make It

  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.

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