Cranberry Syrup

This recipe goes with Spice-Rubbed Smoked Turkey with Roasted-Pear Stuffing and Cranberry Syrup

Yield: 2 cups (serving size: 2 1/2 tablespoons)

Ingredients

• 1 1/2  cups  sugar
• 1  (750-milliliter) bottle ruby port or other sweet red wine
• 2  cups  fresh or frozen cranberries
• 1  tablespoon  thawed orange juice concentrate
• 1  teaspoon  chopped peeled fresh ginger
• 3  garlic cloves, chopped

Preparation

Combine the sugar and the port in a Dutch oven. Bring to a boil, and cook for 4 minutes or until the sugar dissolves. Add the cranberries, orange juice, ginger, and garlic, and cook over medium heat until reduced to 3 cups (about 20 minutes). Press the cranberry mixture through a fine sieve over a bowl, discarding solids.

Note: Cranberry Syrup can be stored, covered, in refrigerator up to 1 week.

Nutritional Information

Calories:

134 (0.0% from fat)

Fat:

0.0g (sat 0.0g,mono 0.0g,poly 0.0g)

Protein:

0.2g

Carbohydrate:

34.3g

Fiber:

0.1g

Cholesterol:

0.0mg

Iron:

0.2mg

Sodium:

6mg

Calcium:

7mg