Wisconsin's Finest Cranberry Syrup

1. 1

   In a large sauce-pan, cover berries with water, simmer until berries pop and are very soft.

2. 2

   Squash berries with potato masher to extract as much juice (and flavor!)

3. 3

   as possible.

4. 4

   Cool for a few minutes, then strain berries through cheesecloth/jelly bag (use clothes pins to clip cheese cloth to a footed colander).

5. 5

   Squeeze and force juice through the cloth.

6. 6

   Measure liquid, add water to get a reading of 3 1/3 cup.

7. 7

   Pour liquid back into the pan, stir in 3 cups sugar; simmer until sugar dissolves.

8. 8

   Bring to a boil, remove from heat; cool slightly, then pour into hot glass bottles; seal; process in a boiling water bath for 15 minutes (for sea level).

9. 9

   Label bottles, store in cool dark cabinet.

10. 10

    Use within a year.

11. 11

    USES: cranberry-flavored cocktails (Cosmopolitan), over ice-cream, as a non-alcoholic cooler (splash with 7-Up or Sprite); add to smoothies or slushies.

12. 12

    YUM!

* Per serving · 4 servings · Values may vary.

No additional tips available.