Three-berry syrup

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.

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