Cranberry Syrup (Printable)
Bright, tangy cranberry syrup from berries, sugar, and water — ideal for pancakes, desserts, and cocktails.
# What You'll 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 teaspoon vanilla extract (optional)
# Steps:
01 - Place the cranberries, granulated sugar, and water into a medium saucepan. Add the strip of orange peel if desired.
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 has thickened.
03 - Remove the saucepan from heat. For a smooth consistency, pour the mixture through a fine mesh sieve, pressing down on the berries to extract all the 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 -
- It turns a humble bag of cranberries into something that elevates pancakes, cocktails, and ice cream in one swoop.
- The whole process is so simple it almost feels like cheating, yet the result tastes like you spent hours.
02 -
- Do not walk away while the berries simmer because they can foam up suddenly and overflow the pot.
- Pressing the berries firmly through the sieve is the difference between a watery result and a luxuriously thick syrup.
03 -
- Make a double batch because it disappears faster than you expect and keeps for two weeks in the refrigerator.
- The orange peel might seem optional but it is the one ingredient that makes people ask what your secret is.