Friday, January 25, 2013
Eula Mae's Cajun Kitchen. I call it the half-baked cake. Daughter is really the only one still eating eat.
**edited with the recipe**
Cranberry Maple Syrup
1 cup fresh or frozen cranberries
3/4 c pure maple syrup
1 1/2 tablespoon orange juice
3 tablespoons water
1 1/2 teaspoons cornstarch
1/8 teaspoon salt
Combine the cranberries, maple syrup and oj in a medium saucepan. Cook over medium-high heat to bring to a boil. Boil for 3 minutes. Meanwhile, stir the cornstarch into the water. Add the cornstarch mixture to the syrup and continue to boil for 2-3 min or until cranberries are tender. I "smooshed" some of the cranberries.
If the syrup is not thick enough for your liking, add a teaspoon or two more of cornstarch while the syrup is cooking until desired thickness is reached.
Syrup will last 3-4 days in the frig.