Rhubarb-Cranberry simple syrup

January, 2021

1 c. sugar

1 c. water

3 c. chopped frozen rhubarb

½ c. whole, fresh cranberries

In a saucepan, on medium-low, dissolve the sugar in the water. Add in the rhubarb and cranberries and simmer for 10 minutes. Let cool, strain into a jar and refrigerate the simple syrup for up to two weeks.

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