In large pot or dutch oven, mix all ingredients, then bring to a boil. Simmer uncovered 10-20 minutes, until cranberries pop (an audible popping sound). Mash lightly with a potato masher. Simmer another 5-10 minutes. Strain and discard pulp. Refrigerate liquid in 2 cup portions for up to 3 days, or freeze up to 3 months. Thaw before using. To make punch, mix 2 cup portion of cranberry syrup with 1 liter of ginger ale (not 7-up or Sprite).
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|Serving Size: 1 Quarts Mix (2422g)|
|Recipe Makes: 2|
|Calories from Fat: 5 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 23.2mg||1 %|
|Potassium 415.5mg||11 %|
|Total Carbohydrate 1554.4g||457 %|
|Dietary Fiber 20.6g||82 %|
|Sugars, other 1533.7g|
|Protein 1.7g||2 %|
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Calories per serving: 6011
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