Cranberry Syrup (Print Version)
A tangy, vibrant syrup perfect for pancakes, cocktails, and desserts.
# Ingredient List:
→ 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)
# Directions:
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 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 the mixture 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, mixing until well incorporated.
06 - Allow the syrup to cool completely; it will continue to thicken as it cools. Transfer to a sealed jar or bottle and store in the refrigerator for up to 2 weeks.
# Expert Advice:
01 -
- It takes exactly one saucepan and zero culinary training to make something that looks and tastes like it came from a fancy food shop.
- You will find yourself drizzling it on everything from oatmeal to cocktails once you realize how versatile it is.
02 -
- Those cranberries will pop and splatter as they heat, so keep a lid partially covering the pan or you will be wiping magenta spots off your stove.
- The syrup thickens significantly as it cools, so do not panic if it seems thin when you first strain it.
03 -
- Freeze fresh cranberries when they are cheap and abundant in late fall so you can make this syrup year round without paying premium prices.
- A tiny pinch of salt added at the beginning makes the cranberry flavor taste remarkably more complex without anyone knowing your secret.