Cranberry Syrup (Printable)
A tangy, vibrant syrup made with fresh cranberries, sugar, and water. Ideal for breakfast dishes and beverages.
# 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 fresh lemon juice (optional)
05 - 1 teaspoon pure vanilla extract (optional)
# How to Make It:
01 - In a medium saucepan, combine the cranberries, granulated sugar, and water.
02 - Place the saucepan over medium-high heat and bring to a boil, stirring occasionally to dissolve the sugar.
03 - Reduce 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 desired, mixing until well incorporated.
06 - Allow the syrup to cool completely; it will continue to thicken as it cools. Transfer to an airtight jar or bottle and store in the refrigerator for up to 2 weeks.
# Expert Advice:
01 -
- This syrup turns ordinary pancakes and even plain yogurt into something that feels intentionally special.
- It requires exactly three ingredients you probably already have and zero culinary training to pull off beautifully.
02 -
- Skip the straining step entirely if you prefer a rustic, chunky texture with bits of fruit throughout.
- The syrup thickens significantly as it cools, so do not worry if it seems thin right off the stove.
03 -
- Frozen cranberries often burst more readily than fresh ones, releasing more flavor into the syrup.
- Taste the syrup before adding lemon juice because some cranberry batches are naturally more tart than others.