Recipe - Cranberry Mulling Syrup

2 cn (9.7oz) frozen cranberry
juice concentrate
1 One half cup Sugar
1 Orange, zest of
1 Lemon, zest of
3 Sticks cinnomon (2inch)
20 Whole cloves
1 teaspoon Whole allspice
2 One fourth cup Water

In large saucepan, over high heat, combine all ingredients. Bring to a
boil, stirring constantly to dissolve sugar. Reduce heat and simmer 20
minutes. Strain into clean bottles and seal tightly. Can be refrigerated
for up to 6 weeks. Makes 5 cups.

To serve: Mix 2 tbsp mulled syrup with Three fourths cup heated apple juice or cider,
dry red or white wine.

Yield: 5 Cups

Source: Gusto! (Toronto Globe and Mail)

Posted to FOODWINE Digest 18 Dec 96

From: Rod Grant rodgrant@MAGI.COM

Date: Thu, 19 Dec 1996 01:09:00 0500