Serves: 16
Total Calories: 70
In a small saucepan over medium-low heat, combine the cranberries, orange zest, and maple syrup. Bring to a simmer and cook for 7 minutes. Add the blueberries, and continue to cook until they begin to burst, 3 to 5 minutes longer. Pour into a pitcher and serve warm. Place any leftover syrup in a covered container in the refrigerator for up to 3 weeks reheat gently before serving.
From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Jamberry Maple Syrup recipe is from the Holiday Baking Cookbook. Download this Cookbook today.
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