1 hr 5 mins
Wisconsin is famous for more than being "The Dairy State." We are also one of the largest producers (in the world) for the humble cranberry. Here--thanks to Frances Bissell, and her *Preserving Nature's Bounty*--is an ode to the Queen of Thanksgiving dinner.
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Units: US | Metric
- 1In a large sauce-pan, cover berries with water, simmer until berries pop and are very soft.
- 2Squash berries with potato masher to extract as much juice (and flavor!) as possible.
- 3Cool for a few minutes, then strain berries through cheesecloth/jelly bag (use clothes pins to clip cheese cloth to a footed colander). Squeeze and force juice through the cloth.
- 4Measure liquid, add water to get a reading of 3 1/3 cup.
- 5Pour liquid back into the pan, stir in 3 cups sugar; simmer until sugar dissolves.
- 6Bring to a boil, remove from heat; cool slightly, then pour into hot glass bottles; seal; process in a boiling water bath for 15 minutes (for sea level).
- 7Label bottles, store in cool dark cabinet.
- 8Use within a year.
- 9USES: cranberry-flavored cocktails (Cosmopolitan), over ice-cream, as a non-alcoholic cooler (splash with 7-Up or Sprite); add to smoothies or slushies.
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Nutritional Facts for Wisconsin's Finest Cranberry Syrup
Serving Size: 1 (129 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 228.3
- Calories from Fat 0
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 1.5 mg
- Total Carbohydrate 59.2 g
- Dietary Fiber 3.4 g
- Sugars 53.0 g
- Protein 0.3 g