Holiday Cranberry Syrup

in medium pan, mix cranberry juice, cranberries, corn syrup, and sugar. Stir to dissolve sugar. Bring to a rolling boil over medium high heat; reduce heat to medium. Boil gently, uncovered, for 30 to 40 minutes or until reduced to 2 1/2 cups. Pour syrup through a fine mesh sieve lined with 100 percent cotton cheesecloth. Discard cranberries. Cover and chill syrup for at least 3 hours to cool completely or up to 1 week. Use as a base for drinks or as a topper for ice cream, cake or pancakes.

Cranberry Orange Martini: Pour 1 oz. (2 T) Holiday Cranberry Syrup into the bottom of a chilled martini glass (if desired, wet rims of martini glasses and dip into sugar before adding the drink). In a cocktail shaker, mix 1/2 cup ice cubes and 1 oz. (2 T) each of orange juice and vodka. Cover and shake vigorously; slowly strain mixture into glass on top of the syrup. Stir mixture gently once or twice to slightly blend layers. If you want a well blended drink, add the syrup to the cocktail shaker with the orange juice and vodka and increase ice cubes to 1 cup. Makes 1 serving, about 4 oz.

Cranberry Martini: In a cocktail shaker, mix 1 cup ice cubes, 2 oz. (1/2 cup) each of Holiday Cranberry Syrup and vodka, and 1 oz. (2 T.) lime juice. Cover and shake vigorously;s train into a chilled martini glass. Makes 1 serving, 6 oz.

Cranberry Champagne: Using a champagne flute, add equal parts chilled champagne and Holiday Cranberry Syrup.