- 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
Reviews for Cranberry Syrup
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review