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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (52g) Recipe makes 16 servings |
||
| Calories 138 | ||
| Calories from Fat 0 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.0g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 12mg | 0% | |
| Potassium 50mg | 1% | |
| Total Carbohydrate 36.2g | 12% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 30.4g | ||
| Protein 0.0g | 0% | |
Cranberry Syrup
Recipe #396140 |
10 min |
2 min prep |
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By: The Daycare Lady
Oct 24, 2009
This flavorful syrup is so appealing over pancakes, your family will think they're in a fancy restaurant.—Teresa Gaetzke, North Freedom, Wisconsin From The Best Of Country Cooking 2004
SERVES 16 , 2 cups
Ingredients
- 1 cup sugar
- 1 cup brown sugar, packed
- 1 cup cranberry juice
- 1/2 cup light corn syrup
Directions
1
In a saucepan, combine the sugars and cranberry juice; bring to a boil, stirring constantly. Boil for 4 minutes. Add corn syrup; boil and stir for 1 minute longer. Serve over pancakes, French toast or waffles. Yield: 2 cups.
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