Cranberry Syrup (Printable)
A tangy, vibrant syrup bursting with fresh cranberry flavor for pancakes, 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 to a boil, stirring occasionally to dissolve the sugar.
03 - Reduce 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 using.
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 Tips:
01 -
- It turns two dollars worth of cranberries into something that tastes like a fancy artisan product from a specialty shop.
- The color alone is reason enough, a deep garnet glow that makes everything it touches look intentionally beautiful.
02 -
- The syrup thickens dramatically as it cools, so do not panic if it seems thin while still hot.
- Straining while still warm is much easier than waiting, because cooled cranberry solids turn stubborn and cling to everything.
03 -
- Mash the cranberries against the side of the pot with your spoon as they soften to release more pectin and get a naturally thicker syrup.
- Frozen cranberries actually break down faster than fresh ones, making them the sneaky better choice for this recipe.