Cranberry Syrup (Print version)
A tangy, vibrant syrup made with fresh cranberries, ideal for breakfast or beverages.
# What goes in:
→ Fruit
01 - 2 cups fresh or frozen cranberries
→ Sweeteners
02 - 1 cup granulated sugar
→ Liquids
03 - 1 cup water
→ Flavorings
04 - 1 teaspoon lemon juice (optional)
05 - 1 teaspoon vanilla extract (optional)
# Cooking steps:
01 - In a medium saucepan, combine the cranberries, sugar, and water.
02 - Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
03 - Reduce the heat to low and simmer for 15 minutes, or until the cranberries have burst and the mixture has thickened slightly.
04 - Remove from heat. For a smooth syrup, strain through a fine mesh sieve into a bowl or jar, pressing firmly to extract as much liquid as possible. Discard the solids.
05 - Stir in the lemon juice and vanilla extract if desired.
06 - Allow the syrup to cool; it will continue to thicken as it cools. Transfer to an airtight container and store in the refrigerator for up to 2 weeks.
# Tips from flavorandfeast:
01 -
- It turns three basic ingredients into something that looks and tastes like it came from a fancy artisan shop.
- The color alone is enough to make anything you drizzle it on feel special, from morning waffles to a Friday night cocktail.
02 -
- The syrup will look deceptively thin when it is hot, so resist the urge to keep cooking it down because it thickens dramatically as it cools.
- If you skip the straining step you get a chunky compote style topping that is honestly just as delicious on oatmeal or ice cream.
03 -
- Frozen cranberries are picked at peak ripeness and flash frozen, so they often deliver more consistent flavor than fresh ones that have been sitting on a store shelf.
- A tiny pinch of salt added at the very end makes the cranberry flavor pop in a way that will make people wonder what your secret is.