Cranberry Syrup (Printer-friendly)
A tangy, vibrant syrup bursting with fresh cranberry flavor, ideal for pancakes, desserts, and cocktails.
# 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 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.
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, strain 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 desired, mixing until evenly incorporated.
06 - Allow the syrup to cool completely; it will continue to thicken as it cools. Transfer to a sealed jar and store in the refrigerator for up to 2 weeks.
# Expert Hints:
01 -
- It transforms a humble bag of cranberries into something you will want to drizzle on absolutely everything.
- The color alone is worth making it, a deep garnet that makes breakfast feel like an occasion.
02 -
- Do not walk away from the stove while it is boiling, cranberries bubble up fast and can make a surprisingly dramatic mess.
- If you skip the straining step, you get a chunky compote style syrup that is equally delicious, just a completely different experience.
03 -
- Taste the syrup before adding lemon juice and vanilla, then decide if it needs them, sometimes the cranberries alone are perfect.
- A pinch of salt added at the very end makes the flavor surprisingly deeper and more complex.