Cranberry mulling syrup

Yield: 1 Servings

Measure Ingredient
2 cans (9.7-oz) frozen cranberry juice concentrate
1½ cup Sugar
1 Orange, zest of
1 Lemon, zest of
3 Sticks cinnomon (2inch)
20 Whole cloves
1 teaspoon Whole allspice
2¼ cup Water

In large saucepan, over high heat, combine all ingredients. Bring to a boil, stirring constantly to dissolve sugar. Reduce heat and simmer 20 minutes. Strain into clean bottles and seal tightly. Can be refrigerated for up to 6 weeks. Makes 5 cups.

To serve: Mix 2 tbsp mulled syrup with ¾ cup heated apple juice or cider, dry red or white wine.

Yield: 5 Cups

Source: Gusto! (Toronto Globe and Mail) Posted to FOODWINE Digest 18 Dec 96 From: Rod Grant <rodgrant@...> Date: Thu, 19 Dec 1996 01:09:00 -0500

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