Cranberry Syrup (Printable Version)

Tangy-sweet cranberry syrup from fresh cranberries; perfect for pancakes, cocktails, and spooning over desserts.

# What You Need:

01 - 2 cups (200 g) fresh or frozen cranberries

02 - 1 cup (200 g) granulated sugar

03 - 1 cup (240 ml) water

04 - 1 strip orange peel (optional)

05 - 1 teaspoon vanilla extract (optional)

01 - Place cranberries, sugar, and water in a medium saucepan. Add the orange peel if using.

02 - Bring to a simmer over medium heat. Stir occasionally and cook for 10-12 minutes until most berries have burst and the sauce has thickened.

03 - Remove from heat. For a smooth syrup, strain through a fine mesh sieve, pressing the berries to extract all liquid. Discard the solids.

04 - Stir in vanilla extract if using. Let cool, then transfer to a sealed bottle or jar. Refrigerate for up to 2 weeks.

01 -

It transforms a single bag of cranberries into a versatile syrup that elevates breakfast, dessert, and drinks alike.
The color is absolutely stunning, a deep jewel tone that makes everything look intentional and special.
You likely have every ingredient already sitting in your kitchen right now.

02 -

The syrup thickens further as it cools, so do not be tempted to overcook it on the stove or it will turn too stiff once chilled.
Frozen cranberries may pop more vigorously than fresh ones, so keep an eye on the pot and stir more frequently to avoid splashes.

03 -

Run your clean bottles or jars through the dishwasher right before filling for the longest possible refrigerator shelf life.
A tiny pinch of salt added with the sugar rounds out the tartness in a way that makes people unable to stop tasting it.