Cranberry Syrup (Printable)
Tangy-sweet cranberry syrup from fresh berries, ideal for pancakes, desserts, or cocktails. Ready in 20 minutes.
# What You Need:
→ Fruits
01 - 2 cups (200 g) fresh or frozen cranberries
→ Sweetener
02 - 1 cup (200 g) granulated sugar
→ Liquids
03 - 1 cup (240 ml) water
→ Flavorings
04 - 1 strip orange peel (optional)
05 - 1 teaspoon vanilla extract (optional)
# How-To:
01 - Place the cranberries, granulated sugar, and water into a medium saucepan. Drop in the orange peel if using, and stir to combine.
02 - Set the saucepan over medium heat and bring to a gentle simmer, stirring occasionally with a wooden spoon. Cook for 10 to 12 minutes until most of the cranberries have burst and the mixture has thickened into a sauce-like consistency.
03 - Remove the saucepan from heat. Pour the mixture through a fine mesh sieve set over a bowl, pressing down firmly on the berries with the back of a spoon to extract all the liquid. Discard the solids and peel.
04 - Stir in the vanilla extract if using. Allow the syrup to cool completely, then transfer to a clean sealed bottle or jar. Refrigerate for up to 2 weeks.
# Expert Tips:
01 -
- It takes twenty minutes from start to finish and uses ingredients you probably already have sitting around.
- The color alone is enough to make people think you spent all morning on it, and it works on everything from waffles to whiskey sours.
02 -
- Do not walk away while the berries are simmering because the sugar can catch and scorch faster than you expect, especially near the end.
- The syrup thickens considerably as it cools, so pull it off the heat when it still looks slightly thinner than you want it.
03 -
- Freeze the finished syrup in ice cube trays and drop a cube directly into cocktails or lemonade for an instant flavor boost.
- Save a few whole cooked cranberries before straining if you want to stir them back in for texture on pancakes or yogurt.