This flavorful syrup is so appealing over pancakes, your family will think they're in a fancy restaurant.—Teresa Gaetzke, North Freedom, Wisconsin
Total TimePrep/Total Time: 10 min.
- 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.
Nutrition Facts2 tablespoons: 136 calories, 0 fat (0 saturated fat), 0 cholesterol, 18mg sodium, 36g carbohydrate (33g sugars, 0 fiber), 0 protein.
Originally published as Cranberry Syrup in Country Woman November/December 2002
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