Three-berry syrup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Cranberries |
| A; (10-ounce) package | ||
| ; frozen raspberries | ||
| ; in light syrup, | ||
| ; thawed | ||
| ½ | cup | Sugar |
| ¼ | cup | Water |
| A; (10-ounce) package | ||
| ; frozen sliced | ||
| ; strawberries in | ||
| ; syrup, thawed and | ||
| ; drained, reserving | ||
| ; syrup | ||
| 1½ | tablespoon | Fresh lemon juice; or to taste |
Directions
In a small heavy saucepan simmer cranberries and raspberries including their syrup, covered, until cranberries have burst, about 10 minutes. Force mixture through a fine sieve into a bowl, pressing hard on solids, and return liquid to pan. Stir in sugar, water, strawberry syrup, and lemon juice and simmer, uncovered, until sugar is dissolved and mixture has thickened slightly, 5 to 10 minutes. Stir in strawberries and simmer until heated through, about 2 minutes.
Serve syrup warm or at room temperature. The syrup keeps, covered and chilled, 1 week.
Makes about 2½ cups.
Gourmet January 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.