Updated: Aug 7, 2018
Cranberries are not just for Cranberry sauce anymore. Sure, they seem to be forgotten after Thanksgiving, but cranberries have plenty more uses. We have all tried them in the ever popular sauce and perhaps even in some breads and salads. How about some Cranberry Syrup? I made some and it's delicious. Pour it over your morning waffles, drizzle some over vanilla ice cream, add some to seltzer or even use it to add a twist to your favorite cocktail. Try our Cranberry Gin and Tonic.
Ingredients for Cranberry Syrup
16 ounces of Cranberries, fresh or frozen
1/2 cup + 2 Tablespoons of granulated sugar
1/4 cup + 1 Tablespoon of water
Time Saving Tip: The syrup can be made ahead and happily stored in the refrigerator for up to ten days. It can even be frozen.
Let's pull out what we need.
We are ready to make some syrup!
What? It's not Cranberry season in your neck of the woods? No worries, just buy them frozen. That's what I did. There are easy to find in just about any market.
In a medium saucepan combine the cranberries, water and sugar.
Stir to combine all of the ingredients.
Simmer over medium heat, stirring occasionally. Cook until some berries start to pop. This should take about 5 minutes.
This looks good.
Pour the cranberry mixture into the strainer which has been placed n top of the bowl. With a wooden spoon start to gently press the cooked berries against the strainer.
After finishing this process discard all of the pulp from the strainer.
This is what the syrup will look like before giving it a stir. So go ahead stir it up.
Now your Cranberry Syrup is ready...it is so good. You will be amazed how versatile it is.