Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes about 2 1/2 cups
Ingredients
1 1/2 cups cranberries
a 10-ounce package frozen raspberries in light syrup, thawed
1/2 cup sugar
1/4 cup water
a 10-ounce package frozen sliced strawberries in syrup, thawed and drained, reserving syrup
1 1/2 tablespoons fresh lemon juice, or to taste
Preparation
Step 1
In 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.
Step 2
Serve syrup warm or at room temperature. The syrup keeps, covered and chilled, 1 week.
