Cranberry Syrup (Print version)
Bright tangy cranberry syrup for pancakes, desserts and cocktails; simple stovetop method, vegan.
# What goes in:
→ Fruits
01 - 2 cups fresh or frozen cranberries (about 200 g)
→ Sugar
02 - 1 cup granulated sugar (about 200 g)
→ Liquids
03 - 1 cup water
→ Flavorings
04 - 1 strip orange peel (optional)
05 - 1 teaspoon vanilla extract (optional)
# Cooking steps:
01 - Place cranberries, sugar, and water in a medium saucepan. Add the orange peel if using. Stir to combine.
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 with a spoon to extract all liquid. Discard the solids.
04 - Stir in vanilla extract if using. Allow the syrup to cool completely, then transfer to a sealed bottle or jar. Refrigerate for up to 2 weeks.
# Tips from flavorandfeast:
01 -
- It takes exactly twenty minutes from pantry to jar, which is faster than running to the store for something bottled.
- The color alone is worth making it, a deep ruby red that makes everything you drizzle it over look instantly special.
- It works on pancakes, ice cream, cocktails, and even plain yogurt, so you will never run out of ways to use it.
02 -
- The syrup will seem thinner than you expect while hot, but it thickens considerably as it cools, so resist the urge to keep reducing it on the stove.
- Pressed berry solids make a fantastic topping for toast or oatmeal, so do not throw them away if you hate waste.
03 -
- Taste your cranberries before cooking, because tartness varies wildly between batches, and adjust sugar by a tablespoon or two accordingly.
- A pinch of salt added at the start of simmering rounds out the sweetness and makes the cranberry flavor taste more complex without anyone knowing why.