Cranberry Syrup (Printable Version)
A simple, vibrant syrup bursting with tart cranberry flavor. Ideal for pancakes, waffles, cocktails, or sparkling water.
# What You’ll Need:
→ Fruits
01 - 2 cups fresh or frozen cranberries
→ Sweetener
02 - 1 cup granulated sugar
→ Liquid
03 - 1 cup water
→ Citrus
04 - 1 tablespoon freshly squeezed lemon juice (optional, for added depth)
# Directions:
01 - In a medium saucepan, combine the cranberries, granulated sugar, and water.
02 - Set the saucepan over medium-high heat and bring to a boil, stirring occasionally until the sugar fully dissolves.
03 - Reduce the heat to low and simmer for 15 to 20 minutes, allowing the cranberries to burst and the mixture to thicken into a syrupy consistency.
04 - Remove the saucepan from heat and stir in the freshly squeezed lemon juice.
05 - Pour the mixture through a fine-mesh sieve into a heatproof bowl, pressing down on the solids with a spoon to extract as much liquid as possible. Discard the solids.
06 - Allow the syrup to cool to room temperature, then transfer to a clean glass bottle or jar. Refrigerate and use within 2 weeks.
# Quick Tips:
01 -
- It takes one saucepan and zero skill, yet tastes like something from a fancy artisan shop.
- The color alone is worth making it, a deep garnet red that makes pancakes and cocktails look stunning.
02 -
- Do not skip pressing the solids through the sieve, because half the flavor and color is trapped in those mashed cranberries.
- The syrup thickens further as it chills, so do not be alarmed if it seems a bit thin while still warm.
03 -
- Make a double batch because the first jar will be gone before you know it and the second one makes a perfect gift.
- Taste the syrup before straining and adjust with a bit more sugar or lemon if the cranberries were especially tart.