Cranberry Syrup (Printable)
Tangy, vibrant syrup made with fresh cranberries. Ready in 25 minutes, perfect for breakfast and cocktails.
# What You Need:
→ Fruit
01 - 2 cups fresh or frozen cranberries
→ Sweeteners
02 - 1 cup granulated sugar
→ Liquids
03 - 1 cup water
→ Flavorings
04 - 1 teaspoon fresh lemon juice (optional)
05 - 1 teaspoon pure vanilla extract (optional)
# How-To:
01 - In a medium saucepan, combine the cranberries, granulated sugar, and water.
02 - Place 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 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 using.
06 - Allow the syrup to cool completely; it will continue to thicken as it cools. Transfer to an airtight jar or bottle and refrigerate for up to 2 weeks.
# Expert Tips:
01 -
- This is the easiest way to make anything taste like you tried harder than you actually did.
- It turns plain yogurt, ice cream, and even sparkling water into something people will ask you about.
- The color alone is worth the effort, a deep garnet that makes everything look expensive.
02 -
- Skip the straining step entirely if you love a chunky, rustic texture that lets the cranberry skins shine.
- A strip of orange zest added during simmering creates a citrusy variation that tastes like the holidays in a jar.
03 -
- Press firmly when straining because most of the flavor and body hides in those mashed cranberry solids.
- Taste the finished syrup before adding lemon juice because some cranberries are naturally sweeter than others depending on the batch.