Cranberry Syrup (Printable Version)
A tangy, vibrant syrup made with fresh cranberries and sugar. Ideal for pancakes, waffles, cocktails, and desserts.
# What You'll Need:
→ Fruit
01 - 2 cups fresh or frozen cranberries
→ Sweeteners
02 - 1 cup granulated sugar
→ Liquids
03 - 1 cup water
→ Flavorings
04 - 1 teaspoon lemon juice (optional)
05 - 1 teaspoon 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 boil, stirring occasionally to dissolve the sugar.
03 - Reduce the heat to low and simmer for 15 minutes, or until the cranberries have burst and the mixture has thickened slightly.
04 - Remove from heat. For a smooth syrup, pour the mixture through a fine mesh sieve into a bowl or jar, pressing firmly to extract as much liquid as possible. Discard the solids.
05 - Stir in the lemon juice and vanilla extract, if using.
06 - Allow the syrup to cool completely; it will continue to thicken as it cools. Transfer to an airtight jar or bottle and store in the refrigerator for up to 2 weeks.
# Expert Hints:
01 -
- Five ingredients and twenty minutes stand between you and a jar of ruby red magic that elevates everything it touches.
- It keeps for two weeks in the fridge, which means brunch prep just got significantly easier.
02 -
- The syrup thickens considerably as it cools, so do not panic if it seems thin when it is still warm.
- Skip the straining step entirely if you prefer a rustic, chunky texture that shows off the whole fruit.
03 -
- Taste your cranberries before cooking because tartness varies wildly between batches, and adjust sugar accordingly.
- Adding a small pinch of salt at the start balances the sweetness in a way that makes people ask what your secret is.