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Ingredients25 m servings 68 cals
Original recipe yields 8 servings
- Bring cranberry juice to a boil in a non-reactive saucepan until juice has reduced by 75% into a syrup, about 20 minutes. Pour a spoonful of syrup onto a plate and drag a spoon through it. If the line holds, the syrup is done.
- Transfer syrup to a jar with a tight-fitting lid and refrigerate.
- Cook's Note:
- You can use any juice that you want to. The process is the same.
Per Serving: 68 calories; 0.1 g fat; 17.1 g carbohydrates; 0 g protein; 0 mg cholesterol; 3 mg sodium. Full nutrition
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