Cranberry Syrup (Printable)
A tangy, vibrant syrup perfect for breakfast, drinks, and desserts. Ready in 25 minutes.
# 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 fresh lemon juice (optional)
05 - 1 teaspoon pure vanilla extract (optional)
# Steps:
01 - In a medium saucepan, combine the cranberries, granulated sugar, and water.
02 - Set 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 let the mixture simmer for 15 minutes, or until the cranberries have burst and the liquid has thickened slightly.
04 - Remove the saucepan from heat. For a smooth syrup, pour the mixture through a fine mesh sieve into a bowl or jar, pressing firmly on the solids to extract as much liquid as possible. Discard the leftover solids.
05 - Stir in the lemon juice and vanilla extract if desired, mixing until evenly incorporated.
06 - Allow the syrup to cool completely; it will continue to thicken as it cools. Transfer to an airtight jar or bottle and refrigerate for up to 2 weeks.
# Expert Tips:
01 -
- It takes almost zero effort and transforms basic pantry staples into something that looks and tastes like a specialty store product.
- The color alone is enough to make anyone ask what you put on their pancakes.
02 -
- The syrup thickens significantly as it cools, so do not panic if it seems thin right off the stove.
- If you skip the straining step you get a chunky compote style topping that is equally delicious on yogurt or oatmeal.
03 -
- Use the back of a ladle to press the cranberry solids through the sieve, because it gets more liquid out than a spoon ever will.
- Make a double batch because the first jar will disappear faster than you expect.