Cranberry Syrup (Print View)
A tangy-sweet syrup made from fresh cranberries, ideal for drizzling over breakfast treats or elevating your favorite beverages.
# What You'll Need:
→ Fruits
01 - 2 cups fresh or frozen cranberries
→ Sweetener
02 - 1 cup granulated sugar
→ Liquid
03 - 1 cup water
→ Citrus (optional for depth)
04 - 1 tablespoon freshly squeezed lemon juice
# Method:
01 - In a medium saucepan, combine the cranberries, sugar, and water.
02 - Bring to a boil over medium-high heat, stirring occasionally until the sugar fully dissolves.
03 - Reduce heat and simmer for 15 to 20 minutes, until the cranberries burst and the mixture thickens.
04 - Remove from heat and stir in the freshly squeezed lemon juice.
05 - Strain the mixture through a fine-mesh sieve into a heatproof bowl, pressing the solids to extract as much liquid as possible. Discard the solids.
06 - Let the syrup cool to room temperature. Transfer to a clean glass bottle or jar, refrigerate, and use within 2 weeks.
# Insider Tips:
01 -
- It takes one pot and zero skill and somehow makes you feel like a genius in the kitchen.
- You will start putting it on everything from oatmeal to cocktails and wonder how you lived without it.
02 -
- Do not walk away while it is boiling because cranberry syrup loves to sputter and you will find red specks on your ceiling and your shirt.
- Straining while warm is much easier because the syrup thickens as it cools and becomes stubborn about letting go of the solids.
03 -
- Do not toss the leftover cranberry mush after straining because it makes a fantastic tart spread for toast or a mix in for oatmeal.
- For a thicker syrup that leans toward a cranberry sauce consistency simply reduce the water by a quarter cup.