Cranberry Syrup (Printable Version)
Bright tangy cranberry syrup from cranberries, sugar and water — versatile as a topping or cocktail mixer.
# 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 (240 ml) 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 strip if desired.
02 - Set the saucepan over medium heat and bring to a simmer, stirring occasionally. 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 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 Tips:
01 -
- This syrup turns plain pancakes and boring drinks into something that feels special with almost zero effort.
- It stores for two weeks in the fridge, which means you can make it on Sunday and enjoy it all week long.
02 -
- Do not walk away while the berries are simmering because the sugar can catch and burn on the bottom of the pan before you realize it.
- Pressing the berries firmly through the sieve yields almost twice as much syrup as letting it drip on its own.
03 -
- Frozen cranberries often have more consistent flavor than fresh ones that have been sitting on store shelves too long.
- Save the leftover cranberry solids and swirl them into oatmeal or yogurt so nothing goes to waste.