Cranberry Syrup (Print Version)
A tangy, vibrant syrup bursting with fresh cranberry flavor. Ready in 25 minutes, perfect for drizzling over breakfast treats or mixing into drinks.
# Recipe Ingredients:
→ Fruit
01 - 2 cups fresh or frozen cranberries
→ Sweeteners
02 - 1 cup granulated sugar
→ Liquids
03 - 1 cup water
→ Flavorings
04 - 1 teaspoon fresh lemon juice (optional)
05 - 1 teaspoon pure vanilla extract (optional)
# Directions:
01 - In a medium saucepan, combine the cranberries, granulated sugar, and water.
02 - Set the saucepan over medium-high heat and bring the mixture to a rolling boil, stirring occasionally to dissolve the sugar.
03 - Reduce the heat to low and let the mixture simmer gently for 15 minutes, or until the cranberries have burst open and the liquid has thickened slightly.
04 - Remove the saucepan from the heat. For a smooth, refined syrup, pour the mixture through a fine mesh sieve into a bowl or jar, pressing firmly on the solids with the back of a spoon to extract maximum liquid. Discard the solids.
05 - Stir in the lemon juice and vanilla extract, if using, to brighten and deepen the flavor.
06 - Allow the syrup to cool completely at room temperature; it will continue to thicken as it cools. Transfer to a sealed jar and refrigerate for up to 2 weeks.
# Expert Advice:
01 -
- It turns a humble bag of cranberries into the most gorgeous ruby red syrup you have ever seen.
- You can drizzle it on practically anything from pancakes to cocktails and people will think you are a genius.
02 -
- The syrup thickens significantly as it cools, so do not panic if it looks thin when you first strain it.
- Skipping the straining step gives you a chunky, jammy texture that is wonderful on toast or ice cream if you prefer that style.
03 -
- Frozen cranberries work just as well as fresh, so stock up during holiday sales and keep bags in your freezer for year round syrup making.
- Press firmly when straining because most of the flavor and color hides in those burst berry skins.