Cranberry Syrup

This sweet syrup goes with recipes for Spice-Rubbed Smoked Turkey and Roasted-Pear Stuffing. All recipes originated with Cooking Light.

• Ready In: 30 mins
• Yields: 2 cups

Ingredients

• 1 1⁄2 cups sugar
• 750  ml  ruby port or 750  ml  other sweet red wine
• 2  cups fresh cranberries or 2  cups frozen cranberries
• 1  tablespoon  thawed  orange juice concentrate
• 1  teaspoon  chopped peeled fresh ginger
• 3  garlic cloves, chopped

Directions

1. Combine the sugar and the port in a Dutch oven. Bring to a boil, and cook for 4 minutes or until the sugar dissolves. Add the cranberries, orange juice, ginger, and garlic, and cook over medium heat until reduced to 3 cups (about 20 minutes).
2. Press the cranberry mixture through a fine sieve over a bowl, discarding solids.
3. Serve with Spice-Rubbed Smoked Turkey (Recipe #194607) and Roasted-Pear Stuffing (Recipe #194583).
4. Note: Cranberry Syrup can be stored, covered, in refrigerator up to 1 week.