INGREDIENTS

INSTRUCTIONS

In a small heavy saucepan simmer cranberries and raspberries including
their syrup, covered, until cranberries have burst, about 10 minutes. Force
mixture through a fine sieve into a bowl, pressing hard on solids, and
return liquid to pan. Stir in sugar, water, strawberry syrup, and lemon
juice and simmer, uncovered, until sugar is dissolved and mixture has
thickened slightly, 5 to 10 minutes. Stir in strawberries and simmer until
heated through, about 2 minutes.
Serve syrup warm or at room temperature. The syrup keeps, covered and
chilled, 1 week.
Makes about 2 1/2 cups.
Gourmet January 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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