Cranberry Syrup, Tangy-Sweet (Printer-Friendly)
Tangy-sweet cranberry syrup from fresh berries—perfect for pancakes, desserts, and cocktails.
# What You'll 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 Make It:
01 - Place the cranberries, granulated sugar, and water into a medium saucepan. Add the orange peel strip if desired for a citrus accent.
02 - Set the saucepan over medium heat and bring to a gentle simmer, stirring occasionally with a wooden spoon. Continue cooking for 10 to 12 minutes until most of the cranberries have burst open and the mixture has thickened noticeably.
03 - Remove the saucepan from the heat. For a smooth, refined syrup, pour the mixture through a fine mesh sieve, pressing firmly on the berries with the back of a spoon to extract all available liquid. Discard the solids left behind.
04 - Stir in the vanilla extract if using. Allow the syrup to cool to room temperature before transferring it to a clean, sealed bottle or jar. Refrigerate for up to 2 weeks.
# Expert Advice:
01 -
- This syrup turns ordinary pancakes and cocktails into something people will genuinely ask you about, and the recipe barely requires effort.
- It stores beautifully in the fridge for two weeks, which means you can make it on a Sunday and enjoy it all week long.
02 -
- Do not walk away from the simmering pot, because cranberries can foam up suddenly and create a sticky mess on your stove.
- Pressing the berries firmly through the sieve is the key step that separates a thin watery liquid from a luxuriously smooth syrup.
03 -
- Frozen cranberries often release their juices more readily than fresh ones, making them slightly faster to cook down into a smooth syrup.
- A funnel saves you from the inevitable sticky counter situation when transferring the finished syrup into a narrow necked bottle.