Cranberry Syrup (Printable)
Create a tangy-sweet cranberry syrup perfect for breakfast favorites and beverages. Simple ingredients, easy method.
# 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)
# Steps:
01 - In a medium saucepan, combine the cranberries, 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 and let the mixture simmer for 15–20 minutes, until the cranberries have burst and the syrup has thickened.
04 - Remove the saucepan from the heat and stir in the freshly squeezed lemon juice.
05 - Pour the mixture through a fine-mesh sieve into a heatproof bowl, pressing the solids firmly 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.
# Expert Advice:
01 -
- It takes exactly one saucepan and zero culinary training, yet tastes like something from a specialty shop.
- The color alone is worth making it, a deep garnet that makes anything you drizzle it on look instantly festive.
- It stores beautifully in the fridge for two weeks, which means weekend pancakes just got a serious upgrade.
02 -
- Do not walk away while it is boiling because cranberry mixture foams up fast and can overflow your pan in seconds.
- Press firmly when straining because that is where the richest color and thickest texture come from.
03 -
- Taste the syrup before straining and adjust sugar if your cranberries were especially tart.
- Use a silicone spatula for pressing through the sieve because it gets every bit of liquid out without scratching the mesh.