Cranberry Syrup (Printable Version)
A vibrant, tangy syrup adding rich color and burst of flavor to pancakes, cocktails, or desserts.
# What You Need:
→ 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)
# How To Make It:
01 - In a medium saucepan, combine the cranberries, granulated sugar, and water. Stir to distribute the sugar evenly.
02 - Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally to prevent the sugar from sticking to the bottom.
03 - Reduce the heat to low and let the mixture simmer for 15 minutes, or until the cranberries have burst open and the liquid has thickened slightly.
04 - Remove the saucepan from heat. For a smooth consistency, pour the mixture through a fine mesh sieve into a bowl or jar, pressing firmly on the solids to extract as much liquid as possible. Discard the remaining solids.
05 - Stir in the lemon juice and vanilla extract, if using, until well incorporated.
06 - Allow the syrup to cool completely; it will continue to thicken as it cools. Transfer to an airtight jar or bottle and refrigerate for up to 2 weeks.
# Helpful Hints:
01 -
- It turns a bag of cranberries into the most versatile condiment you will keep reaching for all week long.
- The color alone is worth making it, a deep jewel tone red that makes everything it touches look instantly more special.
02 -
- The syrup thickens considerably as it cools so do not panic if it seems thin when warm.
- Skipping the straining step gives you a chunky compote style topping that is equally delicious over oatmeal.
03 -
- Frozen cranberries actually break down faster than fresh ones so your syrup may be ready a minute or two sooner.
- Run the leftover cranberry pulp through the sieve twice and you will be amazed how much extra syrup was hiding in there.