In a large saucepan, combine the cranberries, sugar, water and salt and bring to a boil. Simmer over moderately low heat, stirring, until the sugar dissolves and the mixture is bright red, 8 to 10 minutes.
Strain the syrup through a fine sieve set over a heatproof bowl, without pressing; reserve the solids for another use. Stir in the lemon juice. Let the syrup cool completely, then funnel it into glass bottles and refrigerate until chilled, about 1 hour. Shake before serving.
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|Serving Size: 1 Serving (3479g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 320234.1mg||11043 %|
|Potassium 6279.6mg||165 %|
|Total Carbohydrate 80.4g||24 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 80.1g|
|Protein 109.4g||156 %|
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Calories per serving: 761
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