Cranberry Syrup (Printable Version)

Bright tangy cranberry syrup for pancakes, desserts and cocktails; simple stovetop method, vegan.

# What You Need:

→ Fruits

01 - 2 cups (200 g) fresh or frozen cranberries

→ Sweetener

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)

# How To Make It:

01 - Place the cranberries, granulated sugar, and water into a medium saucepan. Drop in the strip of orange peel, if using.
02 - Set the saucepan over medium heat and bring to a gentle simmer, stirring occasionally. Cook for 10 to 12 minutes until most of the cranberries have burst open and the mixture has thickened.
03 - Remove the saucepan from heat. Pour the mixture through a fine mesh sieve set over a bowl, pressing firmly on the berries with a spoon to extract as much liquid as possible. Discard the solids.
04 - Stir in the vanilla extract if using. Allow the syrup to cool completely, then transfer to a clean bottle or jar and seal tightly. Refrigerate for up to 2 weeks.

# Helpful Hints:

01 -
  • It takes exactly twenty minutes from pulling out the saucepan to pouring something gorgeous into a bottle.
  • You will suddenly find yourself drizzling it on everything from oatmeal to ice cream to a gin and tonic that needed a reason to exist.
  • Fresh and frozen cranberries both work beautifully so you can make this year round without hunting for seasonal produce.
02 -
  • Those berries will pop and splatter once they get hot, so keep the heat at medium and consider using a slightly larger pot than you think you need.
  • The syrup thickens considerably as it cools, so do not be tempted to boil it down past the point where it still looks a little runny in the pan.
03 -
  • Taste your cranberries before you start, because their tartness can vary wildly depending on the batch and season, and you may want to adjust the sugar up or down by a tablespoon or two accordingly.
  • Do not throw away the strained berry solids if you go the smooth route, because mashed into oatmeal or spread on toast they are still delicious and it feels like a small victory against food waste.

Go Back