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Cranberry Syrup

1-12 oz. can frozen cranberry juice cocktail concentrate, undiluted
1/4 tsp. fresh-grated lemon peel
Few grains cinnamon and nutmeg
2 tbsp. cornstarch mixture with 1 tbsp. water

Bring cranberry juice, lemon peel and spices to boil. Stir in cornstarch mixture, boil one minute. Serve warm. (You can add more cornstarch depending on desired thickness.)

Recipe courtesy of Benita McCoy Lyons, author of "Scratch Cooking" and "Scratch Cooking II."


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