Cranberry Syrup (Printable)
Vibrant cranberry syrup with orange and vanilla notes — perfect for pancakes, yogurt, cocktails, and desserts.
# What you need:
→ Fruits
01 - 2 cups (200 g) fresh or frozen cranberries
→ Sugar
02 - 1 cup (200 g) granulated sugar
→ Liquids
03 - 1 cup water
→ Flavorings
04 - 1 strip orange peel (optional)
05 - 1 tsp vanilla extract (optional)
# Directions:
01 - Place cranberries, granulated 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 gentle simmer. Stir occasionally and cook for 10 to 12 minutes, until most of the cranberries have burst and the mixture thickens.
03 - Remove from heat. For a smooth syrup, pour the mixture through a fine mesh sieve, pressing the berries firmly to extract all liquid. Discard the solids.
04 - Stir in vanilla extract if using. Allow to cool completely, then transfer to a sealed bottle or jar. Refrigerate for up to 2 weeks.
# Expert Tips:
01 -
- It takes less than 20 minutes from pantry to jar, and most of that is just waiting while the stove does the work.
- The ruby red color alone is worth making it, but the tangy sweetness will have you drizzling it on everything you possibly can.
02 -
- Watch the pot closely once it starts simmering because cranberry foam can creep up and spill over the sides when you least expect it.
- Straining while still warm makes the whole process much easier, since the syrup thickens as it cools and becomes harder to push through the sieve.
03 -
- Do not skip pressing the berries through the sieve because that is where most of the color and body of the syrup comes from, and leaving it behind is a genuine waste.
- A funnel makes transferring the finished syrup into a narrow bottle infinitely easier and saves you from wiping sticky counters afterward.