4 cups cranberry-grape juice
2 Tbsp honey
Bring the juice to a boil in a medium saucepan.
Reduce the heat and simmer until the syrup is thick and reduced to 3/4 cup (about 45 minutes to an hour).
Remove from the heat and stir in the honey.
Cover and chill for 8 hours (the syrup will get thicker as it cools).
Yields 3/4 cup of syrup. This syrup is good stirred into iced tea or lemonade, or you can use it as a glaze for chicken or pork, or go ahead and use it on your pancakes or ice cream! Keeps about a week in the fridge.