Tuesday, November 18, 2014

Cranberry Syrup

I do enjoy cranberries in all forms.  I was tempted to use fresh cranberries to make this syrup but opted for a more traditional clear syrup this time for pancakes and waffles.  This is a wonderful start for your holiday breakfast plans.  I'm going to make orange ricotta pancakes to go with mine but a nice cinnamon pancake or waffle will also be pretty tasty.







Cranberry Syrup

2 cups cranberry juice
1 cup sugar
1/2 cup light corn syrup
1/2 tsp salt
2 tbsp cornstarch

Mix the cornstarch with 1/2 cup of the cranberry juice.  Add to the remainder of the juice, sugar, corn syrup and salt in a large saucepan.  Thicken over a low heat, stirring frequently.