Cranberry Beverage Syrup Recipe

Ingredients

• 2 quarts water
• 3 pounds fresh or frozen cranberries
• 5 cups sugar
• 5 cinnamon sticks (3 inches)
• ADDITIONAL INGREDIENT FOR CRANBERRY COOLER:
• 1 liter ginger ale, chilled
• ADDITIONAL INGREDIENTS FOR CRAN-APPLE DRINK:
• 2 cups apple juice, chilled
• 2 cups club soda, chilled
• ADDITIONAL INGREDIENTS FOR CRANBERRY-LEMON SPARKLE:
• 1-1/2 quarts cold water
• 1-1/2 quarts ginger ale, chilled
• 1 can (12 ounces) frozen lemonade concentrate, thawed
• ADDITIONAL INGREDIENTS FOR CRANBERRY TEA:
• 2 cups club soda, chilled
• 2 cups iced tea, chilled

Directions

• In a Dutch oven, bring the water, cranberries, sugar and cinnamon to a boil. Simmer, uncovered, for 10 minutes or until berries pop. Mash slightly with a potato masher; simmer 5 minutes longer.
• Strain and discard pulp and cinnamon sticks. Refrigerate syrup in 2-cup portions for up to 3 days or freeze for up to 3 months. Thaw before using. Yield: 5 batches (about 10 cups total).
• To prepare Cranberry Cooler: In a pitcher, combine 2 cups cranberry syrup and ginger ale. Serve over ice. Yield: 6 servings.
• To prepare Cran-Apple Drink: In a pitcher, combine 2 cups cranberry syrup, apple juice and club soda. Serve over ice. Yield: 6 servings.
• To prepare Cranberry-Lemonade Sparkle: In a punch bowl, combine water, ginger ale, 4 cups cranberry syrup and lemonade concentrate. Serve over ice. Yield: 18-20 servings.
• To prepare Cranberry Tea: In a pitcher, combine 2 cups cranberry syrup, club soda and iced tea. Serve over ice. Yield: 6 servings. Yield: 6 servings.

Cranberry Beverage Syrup published in Quick Cooking November/December 2004, p40