Can be prepared in 45 minutes or less.

　　

Ingredients

Makes about 2 1/2 cups

　　1 1/2 cups cranberries

　　a 10-ounce package frozen raspberries in light syrup, thawed

　　1/2 cup sugar

　　1/4 cup water

　　a 10-ounce package frozen sliced strawberries in syrup, thawed and drained, reserving syrup

　　1 1/2 tablespoons fresh lemon juice, or to taste

　　

Step 1

In a small heavy saucepan simmer cranberries and raspberries including their syrup, covered, until cranberries have burst, about 10 minutes. Force mixture through a fine sieve into a bowl, pressing hard on solids, and return liquid to pan. Stir in sugar, water, strawberry syrup, and lemon juice and simmer, uncovered, until sugar is dissolved and mixture has thickened slightly, 5 to 10 minutes. Stir in strawberries and simmer until heated through, about 2 minutes.

　　

Step 2

Serve syrup warm or at room temperature. The syrup keeps, covered and chilled, 1 week.