Cranberry Pancake Syrup - cooking recipe

Ingredients

2 (12 oz.) cans frozen cranberry juice or cranraspberry juice
2 cans water
8 c. sugar
1 (16 oz.) clear Karo syrup
2 Tbsp. lemon juice (start with a little less)

Preparation

Add
all
ingredients, except the Karo syrup.
Low boil for 10
minutes
and
simmer until it thickens.
Keep a small dish in the
freezer
and test a little in the dish until the thickness is what you want.
Then add the Karo syrup and mix. Put
in jars and cool.
This will keep in the refrigerator for quite
a
few weeks. It if changes texture, place in a pan of hot water.