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Cranberry Syrup

Use this sweet syrup recipe from Brad Thomas Parsons to make his Cranberry Crush cocktail from "Bitters."

  • yield: Makes 1 1/2 cups

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Ingredients

  • 1 cup sugar
  • 1 cup water
  • 1 cup cranberries
  • 1 stick cinnamon

Cook's Note

Cranberry syrup can be kept in an airtight container, refrigerated for up to 1 month.

Directions

  1. Step 1

    Place all ingredients in a medium saucepan and bring to a boil over medium heat, stirring occasionally pressing down on cranberries with back of a spoon to help break them down and dissolve sugar.

  2. Step 2

    As soon as liquid begins to boil, remove from heat and strain. Discard solids and let liquid cool completely before using.

Source
The Martha Stewart Show, December 2011

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