- Its sweet-tart punch and deep colour are assets for creating complex, restaurant-quality finishes with impressive plate appeal.
- Think of it as a more affordable, equally vibrant alternative to pomegranate molasses.
- A slow reduction yields a glossy, tangy syrup perfect for dressing roasted carrots, swirling into garlicky yoghurt, or as an condiment to serve with a pâté or terrine.
- This same reduction can become a contemporary sauce for duck breast or venison, perhaps infused with star anise, or orange rind.
Ingredients
1 Carton of CORE Cranberry Juice
3 tablespoons of Maple Syrup
Method
Bring CORE Cranberry Juice to boil, add sweetener.
Simmer for two hours until thick and syrup texture
Store in clean glass bottle or jar fresh from dishwash/glasswash.