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Prep Time: 2 Minutes Cook Time: 43 Minutes |
Ready In: 45 Minutes Servings: 1 |
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Ingredients:
2 1/2 cups cranberry juice |
1 cup cranberries |
3/4 cup light corn syrup |
1/4 cup granulated sugar |
1 pinch ground cinnamon (optional) |
Directions:
1. In medium saucepan, mix all ingredients, stirring until sugar is dissolved.
2. Over medium-high heat, bring to rolling boil, then reduce heat to medium & boil 30-40 minutes or until reduced to about 2 1/2 cups.
3. IF YOU DO NOT WANT THE BERRIES IN THE SYRUP (I prefer leaving them in!), pour syrup through mesh strainer & discard cranberries!
4. Store syrup covered in glass container in refrigerator no longer than 7 days!
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