Cranberry Syrup (Print Version)
Tangy cranberry syrup simmered with sugar and water; strain for a smooth, versatile topping or cocktail mixer.
# Recipe Ingredients:
→ Fruits
01 - 2 cups (200 g) fresh or frozen cranberries
→ Sweeteners
02 - 1 cup (200 g) granulated sugar
→ Liquids
03 - 1 cup (240 ml) water
→ Flavorings
04 - 1 strip orange peel (optional)
05 - 1 teaspoon vanilla extract (optional)
# Directions:
01 - Place the cranberries, granulated sugar, and water into a medium saucepan. Add the orange peel strip if desired, then stir to combine.
02 - Set the saucepan over medium heat and bring to a gentle simmer, stirring occasionally. Continue cooking for 10 to 12 minutes until most of the cranberries have burst and the mixture has thickened.
03 - Remove the saucepan from heat. For a smooth syrup consistency, pour the mixture through a fine mesh sieve, pressing down on the cranberries with a spoon to extract all the liquid. Discard the solids.
04 - Stir in the vanilla extract if using. Allow the syrup to cool completely, then transfer to a clean sealed bottle or jar. Refrigerate for up to 2 weeks.
# Expert Advice:
01 -
- It takes exactly twenty minutes from staring at cranberries to drizzling jewel toned syrup over everything you own.
- The tang hits your tongue first and then the sweetness follows, which makes it far more interesting than anything store bought.
02 -
- The syrup thickens further as it cools, so do not be tempted to simmer it down too far or you will end up with cranberry jelly instead of something pourable.
- Pressing the berries firmly through the sieve is messy but worth it because that is where most of the color and body live.
03 -
- Frozen cranberries work just as well as fresh and cost half the price, so stock up during holiday sales and stash bags in your freezer.
- The leftover pressed berries in the sieve make a surprisingly delicious spread for toast if you have the kind of family that hates waste.