Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Cranberries |
| \N \N | A; (10-ounce) package |
| \N \N | ; frozen raspberries |
| \N \N | ; in light syrup, |
| \N \N | ; thawed |
| ½ cup | Sugar |
| ¼ cup | Water |
| \N \N | A; (10-ounce) package |
| \N \N | ; frozen sliced |
| \N \N | ; strawberries in |
| \N \N | ; syrup, thawed and |
| \N \N | ; drained, reserving |
| \N \N | ; syrup |
| 1½ tablespoon | Fresh lemon juice; or to taste |
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.