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CRANBERRY SYRUP

Both pancakes and ice cream get a flavor boost when topped with this tangy syrup."

2 1/2 cups cranberry juice cocktail
3/4 cup light corn syrup
1/2 cup sugar

In a medium saucepan combine cranberry juice cocktail, corn syrup and sugar. Stir to dissolve sugar. Bring to a rolling boil over medium high heat. Boil about 30 minutes or until reduced to 2 cups. Do not stir during boiling.

Serve warm. Cover and refrigerate for up to 1 week.

Makes about 2 cups
Source: Better Homes & Gardens Pancakes & Toppings


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