• 2servings

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups cranberries

  2. a 10-ounce package frozen raspberries in light syrup, thawed

  3. 1/2 cup sugar

  4. 1/4 cup water

  5. a 10-ounce package frozen sliced strawberries in syrup, thawed and drained, reserving syrup

  6. 1 1/2 tablespoons fresh lemon juice, or to taste

Instructions Jump to Ingredients ↑

  1. 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.

  2. Serve syrup warm or at room temperature. The syrup keeps, covered and chilled, 1 week .


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