Cranberry Syrup (Print Version)

Tangy-sweet cranberry syrup from fresh berries; simmer, strain, and use on pancakes, desserts, cocktails, or sparkling drinks.

# Ingredient List:

01 - 2 cups (200 g) fresh or frozen cranberries

02 - 1 cup (200 g) granulated sugar

03 - 1 cup (240 ml) water

04 - 1 strip orange peel (optional)

05 - 1 tsp vanilla extract (optional)

01 - Place cranberries, sugar, and water in a medium saucepan. Add the orange peel if using.

02 - Bring to a simmer over medium heat, stirring occasionally. Cook for 10-12 minutes until most berries have burst and the sauce has thickened.

03 - Remove from heat. For a smooth syrup, strain through a fine mesh sieve, pressing the berries to extract all liquid. Discard the solids.

04 - Stir in vanilla extract if using. Let cool completely, then transfer to a sealed bottle or jar. Refrigerate for up to 2 weeks.

01 -

It takes exactly 20 minutes from grabbing the saucepan to pouring it into a jar, which means you can make it on a random Tuesday without thinking twice.
The ruby red color alone is enough to make anything you drizzle it on look like it came from a fancy cafe.

02 -

Do not walk away while the cranberries are simmering because they can foam up and overflow the pot faster than you would expect.
Pressing the berries firmly through the sieve is the key step that separates watery juice from luxuriously thick syrup, so do not be shy about really mashing them.

03 -

Run your orange peel through a vegetable peeler rather than cutting it with a knife so you avoid the bitter white pith underneath.
A pinch of salt added at the very beginning rounds out the sweetness and makes the cranberry flavor taste bigger and more vibrant.