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Full Online Book HomeLearning KitchenFruit - Cranberry - Cranberry Syrup
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Fruit - Cranberry -  Cranberry Syrup Post by :myibizcoach Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3002

Click below to download : Fruit - Cranberry - Cranberry Syrup (Format : PDF)

Fruit - Cranberry - Cranberry Syrup

Pancakes, waffles, and even ice cream get a flavor boost with a generous pour of this sweet-tart syrup.
Source: Better Homes and Gardens

2-1/2 cups cranberry juice
1 cup cranberries
3/4 cup light-colored corn syrup
1/4 cup sugar

In a medium saucepan combine cranberry juice, cranberries, corn syrup, and sugar. Stir to dissolve sugar. Bring to a rolling boil over medium-high heat. Reduce heat to medium. Boil 30 to 40 minutes or until reduced to 2-1/2 cups.

Pour syrup through a small-mesh strainer or a strainer lined with 100-percent-cotton cheesecloth. Discard cranberries. Cover and store syrup in the refrigerator for up to 1 week. Makes 2 cups syrup (thirty-two, 1-tablespoon servings).

To Present This As a Gift You will need plastic gloves, paintbrush, etching cream, clear glass bottle, white paint pen, white cloth, and gold cord.

Put on the gloves to protect your hands. Using the paintbrush, paint etching cream in a band around the bottom of the bottle, following the etching cream manufacturer's instructions. Let the bottle dry after washing off the cream. Add random dots with the paint pen to unetched area of the bottle. Let dry. Pour Cranberry Syrup into bottle. Replace cap. Fold square of white cloth over top of bottle; secure with gold cord.

Also Try This To achieve an etched effect, use frosted spray paint, masking off areas you want to remain clear.

Nutritional facts per serving calories 40 , total fat 0g , saturated fat 0g , cholesterol 0mg , sodium 10mg , carbohydrate 11g , fiber 0g , protein 0g , vitamin A 0% , vitamin C 12% , calcium 0% , iron 0%
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Fruit - Cranberry Tarts Fruit - Cranberry Tarts

Fruit - Cranberry Tarts
Dough: 1/2 cup butter or margarine softened 1/2 cup sugar 1 egg 1 teaspoon vanilla extract 2 cups all purpose flour Filling: 1/4 cup butter or margarine 1 cup confectioners' sugar 1/2 cup dark corn syrup 1/2 cup chopped pecans 1 cup coarsely chopped fresh cranberries Dough: In large bowl with mixer at medium speed combine butter, sugar, egg and vanilla until blended. Reduce speed to low add flour and continue mixing just until well blended. Shape dough into ball. Cover with waxed paper and chill 30 minutes. Filling: Meanwhile, combine butter, confectioners' sugar and corn syrup

Fruit - Cranberry -  Cranberry Swirl Coffeecake Fruit - Cranberry - Cranberry Swirl Coffeecake

Fruit - Cranberry -  Cranberry Swirl Coffeecake
1/2 cup butter 1 cup white sugar 2 eggs 1 teaspoon baking powder 1 teaspoon baking soda 2 cups all-purpose flour 1/2 teaspoon salt 1 cup sour cream (I use nonfat plain yogurt) 1 teaspoon almond extract 1 cup of fresh cranberry sauce, (to make the sauce, follow the directions on any package of fresh cranberries), or one 8-ounce can of whole cranberry sauce Preheat oven to 350 degrees F (175 degrees C). (*Decrease the temperature by 25 degrees if using dark pan). Grease and flour one 9 or 10 inch tube pan. Cream together the butter and the sugar until