Ingredients
Servings: ￩￫
| 12 | ounce Cranberries, fresh (3 cups) |
| 2 | cups Orange Juice (can substitute some of the OJ for water) |
| .5 | cup Sugar, granulated |
| 1 | tbsp Candied Ginger, diced (optional) |
| .5 | tbsp Cinnamon, ground, more or less to taste (or three cinnamon sticks) |
Instructions
Cranberries are high in nutrients and antioxidants making them a “super food.” Top your ice cream with this syrup or mix it 1:1 with maple syrup for a decadent pancake topping – also good on pancakes solo! Wrap some up in store-bought croissant, filo, or puff pastry dough. A couple of tablespoons plus a shot of Maker’s Mark and a splash of water over the rocks ain’t half bad either.
Mix all of the ingredients in a medium sauce pan. Throw in some diced candied ginger if you’ve got it handy.
Bring to a boil over medium-high heat and boil for five minutes. Turn down to a simmer for an additional 30 minutes. Remove from heat, let cool. Keeps fresh in the refrigerator for about a week.
Makes three cups.
Nutritional info is per two tablespoons.
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