Cranberry Syrup (Printable Version)
Tangy cranberry syrup simmered and strained to a smooth pour - great on pancakes, in drinks, or as a cocktail mixer.
# What You'll Need:
→ Fruits
01 - 2 cups (200 g) fresh or frozen cranberries
→ Sugar
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 - Combine the cranberries, granulated sugar, and water in a medium saucepan. Add the orange peel strip if desired for a citrus note.
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. Pass the mixture through a fine mesh sieve, pressing the berries firmly to extract all the liquid. Discard the solids for a smooth syrup consistency.
04 - Stir in the vanilla extract if using. Allow the syrup to cool completely, then transfer to a sealed bottle or jar. Refrigerate for up to 2 weeks.
# Expert Hints:
01 -
- It turns a bag of cranberries into something that tastes expensive but costs almost nothing to make.
- You can drizzle it on practically anything sweet, mix it into cocktails, or just eat it off a spoon when no one is looking.
02 -
- The syrup will seem thin while it is warm but thickens noticeably as it chills, so do not panic and overcook it.
- Pressing the berries firmly through the sieve is the difference between a watery result and that rich, coat the back of a spoon texture you want.
03 -
- Give the sugar a minute to dissolve before the mixture reaches a full simmer, and you will avoid any gritty texture at the bottom of your jar.
- Run the syrup through the sieve twice if you want it perfectly clear and elegant enough to gift.