Cranberry Syrup (Printer-friendly)
Tangy-sweet homemade cranberry syrup for pancakes, desserts, drinks, and cocktails. Vegan and gluten-free.
# What You'll Need:
→ Fruits
01 - 2 cups (200 g) fresh or frozen cranberries
→ Sweeteners
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 cranberries, sugar, and water in a medium saucepan. Add the orange peel if desired, then stir to combine.
02 - Set the saucepan over medium heat and bring to a simmer, stirring occasionally. Cook for 10 to 12 minutes until most of the berries have burst and the mixture thickens.
03 - Remove from heat. For a smooth syrup, press the mixture through a fine mesh sieve using the back of a spoon, extracting 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 sealed bottle or jar. Refrigerate for up to 2 weeks.
# Expert Hints:
01 -
- It takes almost no effort and makes you look like you have your life completely together when you pull out homemade syrup for brunch.
- The color alone is worth it, a deep ruby red that makes pancakes, cocktails, and even plain yogurt feel celebratory.
02 -
- Do not walk away while the berries are simmering because they can foam up and overflow the pot faster than you would expect.
- The syrup will thicken significantly as it cools, so do not be alarmed if it seems a bit thin when it is still warm.
03 -
- Taste the syrup before you strain it and adjust the sugar if your cranberries were particularly tart, since fruit can vary wildly from batch to batch.
- Save the leftover cranberry solids and swirl them into yogurt or oatmeal, because they are still packed with flavor and it feels wrong to waste them.