"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Cranberry -Raspberry Spritz Recipe

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This recipe for Cranberry -Raspberry Spritz, by , is from The Kinsella Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ed and Wanda Kinsella
Added: Wednesday, May 17, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 cups sugar
2 cups water
1- 12 0z. pk. frozen unsweetened raspberries
1-12 oz. pk. Cranberries
Champagne, carbonated water or lemon-lime carbonated bevg, - chilled

Directions:
Directions:
1. In a med. sausce pan, combine sugar, water, cranberries and raspberries. Bring to boiling, reduce heat to medium. Simmer, uncovered, about 5 min. until all the cranberries have popped. remove from heat and allow to cool to room temp. Pass through a fine mesh sieve, pressing lightly on the fruit with the back of a large spoon. (Pressing to hard on the warm fruit may make the syrup cloudy). Transfer the syrup to a pitcher or bottle, cover and refrigerate until ready to use. Surup may be refrigerated for up to 2 weeks.
2. When ready to serve, place about 1 tbls. of the chilled syrup in a champagne flute or wine glass and top with the chilled beverage. Stir the drink gently and garnish with fresh raspberries in a skewer if you wish.

Number Of Servings:
Number Of Servings:
5 cups syrup/80 servings
Personal Notes:
Personal Notes:
A gift from my sister Phyllis.

 

 

 

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