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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Cranberry Syrup

Makes: 32 servings
Serving size: 1 tablespoon Yield: 2 cups
Prep 10 mins Cook 30 mins
Cranberry Syrup
  • 2 1/2  cups  cranberry juice
  • 1  cup  cranberries
  • 3/4  cup  light-colored corn syrup
  • 1/4  cup  sugar

1. In a medium saucepan combine cranberry juice, cranberries, corn syrup, and sugar. Stir to dissolve sugar. Bring to a rolling boil over medium-high heat. Reduce heat to medium. Boil 30 to 40 minutes or until reduced to 2-1/2 cups.

2. Pour syrup through a small-mesh strainer or a strainer lined with 100-percent-cotton cheesecloth. Discard cranberries. Cover and store syrup in the refrigerator for up to 1 week.

From the Test KitchenTo Present This As a Gift:
  • You will need plastic gloves, paintbrush, etching cream, clear glass bottle, white paint pen, white cloth, and gold cord. Put on the gloves to protect your hands. Using the paintbrush, paint etching cream in a band around the bottom of the bottle, following the etching cream manufacturer's instructions. Let the bottle dry after washing off the cream. Add random dots with the paint pen to unetched area of the bottle. Let dry. Pour Cranberry Syrup into bottle. Replace cap. Fold square of white cloth over top of bottle; secure with gold cord.
Also Try This:
  • To achieve an etched effect, use frosted spray paint, masking off areas you want to remain clear.
Nutrition Facts (Cranberry Syrup)
  • Servings Per Recipe 32,
  • cal. (kcal) 40,
  • carb. (g) 11,
  • vit. C (mg) 7,
  • sodium (mg) 10,
  • Percent Daily Values are based on a 2,000 calorie diet

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