Cranberry Simple Syrup
Mix Cranberry Simple Syrup into your holiday cocktails and mocktails, or drizzle it over desserts and breakfast treats. This recipe is easy to double if you need more syrup!
Servings 6 ounces
Calories 72kcal
Ingredients
- 1 cup cranberries fresh or frozen
- 1 cup water
- ½ cup sugar
Instructions
- Place cranberries and water in a medium saucepan and bring to a low boil.
- Lower heat to a simmer for 10-15 minutes, stirring occasionally. Once the cranberries begin to pop, remove from heat. The mixture will become bright red.
- With a fine-mesh strainer, strain the liquid into a measuring cup. Discard the solids.
- Pour the liquid back into the saucepan over medium heat. Stir in the sugar until dissolved, but don’t boil. Remove from heat.
- Store in an airtight, food-safe container such as a bottle or mason jar.
Notes
If your syrup is too thick: Cranberries naturally contain lots of pectin, which is a substance that causes fruit to thicken up, à la jams and jellies.
The trick is not letting the cranberries get so hot that they pop. When they pop, the skins are broken which is what releases the pectin. Once you mix it with sugar, you pretty much have a super thick syrup.
If you do wind up with a thick cranberry syrup, you have a couple of options. You can either warm it slightly before mixing with it, but if it is going to meet ice it will likely seize up and become jam-like again. The other, better option is to add some more hot water to the syrup before you use it. This is the same method we use for honey syrup to make honey runnier.
Nutrition
Serving: 1ounce | Calories: 72kcal | Carbohydrates: 19g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.002g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 2mg | Potassium: 14mg | Fiber: 1g | Sugar: 17g | Vitamin A: 10IU | Vitamin C: 2mg | Calcium: 3mg | Iron: 0.05mg
