With Fresh Cranberry Syrup.
Psyche. I totally improvised. I actually made strawberry-blueberry-rhubarb syrup.
This recipe is from Paual Deen’s 2010 Holiday Baking and since it’s pretty easy I’m going to actually include it here for you.
1/4 c butter
3/4 c whole milk
3/4 AP flour
1 TB sugar
1 tsp orange zest
Melt butter in skillet in 450 degree oven. Add remaining ingredients to blender and process. Pour batter over butter and bake for 12 to 15 minutes.
This is a very easy clean up and it serves four or two with leftovers for one if your husband goes for seconds.
For the syrup:
1 c fresh or frozen berries of your choice
1/4 c brown sugar
1/2 c OJ
1/2 c light corn syrup
Bring first three ingredients to a boil over med-high heat. Reduce and simmer for 10 to 12 minutes or until thickened, then stir in the corn syrup.
Let’s just say it was a lick-the-plate kind of day.
BTW – I had some syrup left over that will be topping a biscuit in the near future.
Eat Well and Savor.