Wednesday, November 18, 2009

Cranberry Syrup

My own recipe. I like to make this for Christmas as a gift to my friends. I put it in a fancy bottle and attach the recipe for Egg Nog French Toast, or Swedish Pancakes.

1 12 oz. bag cranberries
½ cup water
1 cup sugar
¾ cup light corn syrup
zest from 1 orange

In a heavy saucepan, combine the cranberries, zest and the water. Simmer the mixture, stirring occasionally for 10 to 15 minutes, or until the berries have burst. Strain the mixture through a sieve into a saucepan, pressing hard on the solids. Add the sugar and the corn syrup. Boil the mixture, skimming the foam, for 2 minutes. Let the syrup cool slightly before serving.

This syrup keeps, refrigerated for 1 month.