Cranberry Syrup (Print Version)

Quick tangy-sweet cranberry syrup from berries, sugar and orange peel — perfect on pancakes, desserts, or in cocktails.

# 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 completely. Transfer to a sealed bottle or jar and refrigerate for up to 2 weeks.

01 -

It transforms a humble bag of cranberries into something that feels genuinely special with almost no effort.
The color alone is worth making it, a deep garnet red that makes every dish look like you tried much harder than you did.

02 -

The syrup thickens considerably as it cools, so do not be alarmed if it looks a bit thin right off the stove.
Pressing the berries firmly through the sieve is the difference between a watery result and that luxurious, coating texture you want.

03 -

Make a double batch because the first jar will disappear faster than you expect and the second one makes a beautiful gift.
Label the jar with the date so you know when the two week window is closing in.