Cranberry Syrup (Printable)
A tangy, vibrant syrup made with fresh cranberries, perfect for breakfast and beverages.
# What you 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)
# Directions:
01 - In a medium saucepan, combine the cranberries, granulated sugar, and water.
02 - Place 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 desired, mixing until well incorporated.
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 Tips:
01 -
- It turns three basic ingredients into something that looks and tastes like a specialty store product.
- The deep ruby color alone is enough to make anyone ask what you put on their pancakes.
- It keeps for two weeks in the fridge, which means you can be generous with it.
02 -
- The syrup thickens significantly as it cools, so do not be alarmed if it looks thin right off the stove.
- Skip the straining step entirely if you prefer a chunky, jammy texture that works beautifully on toast.
03 -
- Toss a strip of orange zest into the pot while simmering for a citrusy twist that pairs beautifully with the cranberries.
- If your syrup ends up too tart, stir in an extra tablespoon of sugar while it is still warm rather than trying to fix it cold.