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Cranberry Syrup

Cranberry Syrup

Cooking Light NOVEMBER 2000

  • 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

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.

Nutritional Information

Amount per serving
  • Calories: 134
  • Calories from fat: 0.0%
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.2g
  • Carbohydrate: 34.3g
  • Fiber: 0.1g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 6mg
  • Calcium: 7mg
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Cranberry Syrup Recipe

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