Cranberry-Orange Syrup from “Diabetic Cooking”

Hey everyone! Long time no blog. I am really excited about this blog post because it is easy to make, taste delicious, and more healthier than the syrup you can buy in the store. This cranberry-orange syrup is great on waffles, pancakes, french toast and anything else you would normally put some Aunt Jemima on. Warning: If you are the type to put your syrup in the fridge, it will clump up and will need mixing before serving. The only thing negative thing about this recipe was that the picture showed a lovely orange syrup whereas as mine was fruity pebble pink.


  • 1 cup Cranberry Juice
  • 1 tablespoon Cornstarch
  • 2 tablespoons Sugar
  • 1 teaspoon Grated Orange Peel

Step 1: Using a hand grater, grate the outer layer of the orange. Set aside for later.

Step 2: In a small saucepan, whisk the juice and the cornstarch together.

Step 3: Whisk in the sugar.

Step 4: Bring to a boil over for high heat for one minute. (I was whisking during the boiling because I was afraid of the sugar burning).

Step 5: Remove from heat, stir in orange peel and let it cool.

Step 5: Store in a jar or in a cute syrup container. Eat and Enjoy!


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