| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| January 199 | 1 | servings | ||
INGREDIENTS
| 1 1/2 | c | Cranberries |
| A; (10-ounce) package | ||
| ; frozen raspberries | ||
| ; in light syrup, | ||
| ; thawed | ||
| 1/2 | c | Sugar |
| 1/4 | c | Water |
| A; (10-ounce) package | ||
| ; frozen sliced | ||
| ; strawberries in | ||
| ; syrup, thawed and | ||
| ; drained, reserving | ||
| ; syrup | ||
| 1 1/2 | tb | Fresh lemon juice; or to taste |
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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