Cranberry Syrup (Print Version)
Bright tangy cranberry syrup from cranberries, sugar and water — versatile as a topping or cocktail mixer.
# What You Need:
→ Fruits
01 - 2 cups (200 g) fresh or frozen cranberries
→ Sugar
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)
# Directions:
01 - Place cranberries, granulated sugar, and water in a medium saucepan. Add the orange peel strip if desired, stirring gently to combine.
02 - Set the saucepan over medium heat and bring to a gentle simmer, stirring occasionally. Continue cooking for 10 to 12 minutes until most of the cranberries have burst and the mixture has thickened noticeably.
03 - Remove from heat. For a smooth, refined syrup, pour the mixture through a fine mesh sieve, pressing down firmly on the berries to extract maximum liquid. Discard the remaining solids.
04 - Stir in the vanilla extract if using. Allow the syrup to cool completely before transferring to a sealed bottle or jar. Refrigerate for up to 2 weeks.
# Expert Tips:
01 -
- It takes exactly one saucepan and zero skill, yet people will think you bought it from a fancy artisan shop.
- The color alone is reason enough: a jewel toned red that makes everything it touches look intentional and beautiful.
02 -
- The syrup thickens considerably as it cools, so do not be alarmed if it looks thin when you first strain it.
- Frozen cranberries tend to release more liquid than fresh, which can result in a slightly thinner syrup if you do not adjust the simmer time.
03 -
- Do not skip pressing the berries through the sieve, because that is where most of the body and flavor hides.
- Make a double batch because you will absolutely run through a single one faster than you expect.