Cranberry Syrup (Printer-Friendly)
A tangy, vibrant syrup made with fresh cranberries, perfect for drizzling over breakfast favorites or mixing into drinks.
# What You'll Need:
→ Fruit
01 - 2 cups fresh or frozen cranberries
→ Sweeteners
02 - 1 cup granulated sugar
→ Liquids
03 - 1 cup water
→ Flavorings
04 - 1 teaspoon lemon juice (optional)
05 - 1 teaspoon vanilla extract (optional)
# How to Make It:
01 - In a medium saucepan, combine the cranberries, granulated sugar, and water.
02 - Set 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, pour the mixture 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, until well incorporated.
06 - Allow the syrup to cool completely; it will continue to thicken as it cools. Transfer to a sealed jar or bottle and store in the refrigerator for up to 2 weeks.
# Expert Advice:
01 -
- It turns a handful of cranberries into something that feels fancy with almost zero effort.
- You will start looking for excuses to drizzle it on everything from yogurt to cocktails.
- The color alone is worth making it, a deep garnet that makes breakfast look staged for a magazine.
02 -
- Those popping cranberries can and will splash pink droplets onto your stovetop, so maybe do not wear your favorite white shirt while making this.
- The syrup thickens significantly as it cools, so do not panic if it seems thin right off the stove.
03 -
- Do not walk away from the pot during the boiling phase unless you enjoy scrubbing cranberry splatter off every surface in your kitchen.
- Frozen cranberries are available year round and work identically to fresh, so stock up when they go on sale after the holidays.