LIVE

Gallery

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

134 calories; protein 0.2g; carbohydrates 34.3g; fiber 0.1g; iron 0.2mg; sodium 6mg; calcium 7mg.
Advertisement