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What to do with this syrup?

n
nearsighted lady Jan 10, 2005 02:27 PM

While my college student son was home visiting over winter break, I bought him a bottle of raspberry/cranberry juice. He drank a couple of glasses before he left, leaving me with about 3/4 of the juice in the refrigerator, which I wasn't interested in drinking myself.

Rather than dumping it, I wondered what would happen if I boiled it down. Several hours of gentle boiling resulted in about a cup of a thick, intensely-flavored sweet/sour syrup. My next question is: There's got to be an interesting use for this substance - in cooking? baking? Or should I just chalk up the experience as an interesting science experiment and dump the syrup? Any ideas? I'd appreciate your suggestions.

  1. k
    krissywats Jan 10, 2005 02:36 PM

    Dear God, plunk that on some fruit over yogurt or ice cream. Mix it with fresh raspberries even. Lightly drizzle it over some poached salmon served with rice and currants. Mix it with vinegar (any type, balsamic might be particularly good), garlic, shallot, salt, pepper, maybe a little dijon and olive oil and have yourself a salad. But for the love of god, don't throw it out!!!

    I would have probably added in frozen raspberries before reducing it and created an ice cream topping.

    1. j
      julesrules Jan 10, 2005 02:41 PM

      You could use it in cocktails, with champagne or vodka for example.

      1. r
        rudeboy Jan 10, 2005 02:51 PM

        If it was a bottle of pure juice, then keep it and enjoy as mentioned by others - more likely: it was a "juice cocktail" that was full of high fructose corn syrup and should not be consumed by humans in any form......if that is the case, throw it away.

        3 Replies
        1. re: rudeboy
          k
          KrissyWats Jan 10, 2005 02:57 PM

          Ah...good point. I hadn't thought of the HFCS possibility in juice...dear lord, is nothing sacred? (your Kane Syrup comment made me laugh out loud - I agree completely...the stuff is EVIL)

          1. re: rudeboy
            n
            nearsighted lady Jan 10, 2005 02:58 PM

            Thanks for asking. It was 100% real juice, not the junky stuff.

            1. re: nearsighted lady
              r
              Reared on Home Cookin Jan 10, 2005 07:15 PM

              100% real juice doesn't necessarily mean juices of the things they mention on the front. Often, it means "grape juice" which is not much different than corn juice.

              I can't think of much to do with it: I'd say "use it like grenadine" but that would mean "sit in the cupboard" anyway. How about upping your intake of champagne cocktails, mai tais, and planters' punches?

          2. r
            Raymond Jan 10, 2005 02:53 PM

            Add Vodka & Ice & Enjoy!

            1. e
              Eldon Kreider Jan 10, 2005 04:08 PM

              For a non-alcoholic treat mix syrup with club soda or seltzer over ice. It will beat any commercial pop.

              1. b
                butterfly Jan 10, 2005 07:37 PM

                You could use it as a glaze on a pork loin. Roast the pork with the glaze and some shallots and fresh rosemary. Works beautifully with pomegranate syrup, don't see why it wouldn't be nice with your concoction.

                1. t
                  twillis Jan 11, 2005 11:05 AM

                  One more idea - if you find it too sharp, bring it to a boil and add some sugar. Let it boil for a couple of minutes to thoroughly dissolve the sugar and then cool. As you take it off the heat, add frozen berries (raspberries, blueberris and/or strawberries). they don't need much heat to breakdown and become part of the sauce.

                  Serve the 'berry compote' over yogurt, ice cream, pancakes, or pound cake.

                  tw

                  1. n
                    nearsighted lady Jan 11, 2005 02:34 PM

                    Many thanks for your creative and inspiring suggestions. On my way home from work yesterday, I picked up some salmon and cooked it in a mix of the syrup, balsamic vinegar, salt & pepper. The syrup is so concentrated and dense that it was impossible to stir it together with the vinegar until I nuked it for 20 seconds or so. After that, it behaved just fine. And the result? Delicious.

                    There's still plenty left, so I plan to conduct further experiments in the days ahead. Once again, I thank you all for your insights and your help.

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