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Suggest a better descriptionIn a small heavy saucepan simmer cranberries and raspberries including their syrup, covered, until cranberries have burst, about 10 minutes. Force mixture through a fine sieve into a bowl, pressing hard on solids, and return liquid to pan. Stir in sugar, water, strawberry syrup, and lemon juice and simmer, uncovered, until sugar is dissolved and mixture has thickened slightly, 5 to 10 minutes. Stir in strawberries and simmer until heated through, about 2 minutes. Serve syrup warm or at room temperature. The syrup keeps, covered and chilled, 1 week. Makes about 2 1/2 cups. Gourmet January 1994
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Serving Size: 1 Serving (495g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1237 | ||
Calories from Fat: 2 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 4.2mg | 0 % | |
Potassium 146.5mg | 4 % | |
Total Carbohydrate 320.1g | 94 % | |
Dietary Fiber 7.6g | 30 % | |
Sugars, other 312.5g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1237
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