- 1 cup sugar
- 1 cup packed brown sugar
- 1 cup cranberry juice
- 1/2 cup light corn syrup
- In a saucepan, combine the sugars and cranberry juice; bring to a boil, stirring constantly. Boil for 4 minutes. Add corn syrup; boil and stir for 1 minute longer. Serve over pancakes, French toast or waffles. Yield: 2 cups.
Originally published as Cranberry Syrup in Country Woman November/December 2002, p35
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