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 | T | 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.
A Message from our Provider:
“With Jesus, you can do it”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3716
Calories From Fat: 147
Total Fat: 16.5g
Cholesterol: 0mg
Sodium: 51.5mg
Potassium: 1706.8mg
Carbohydrates: 898.6g
Fiber: 74.5g
Sugar: 140.3g
Protein: 5.6g