Spiced Cranberry Syrup
This Spiced Cranberry Syrup is an easy base recipe that’s great for sprucing up cocktails, drinks, and more. It’s made with fresh cranberries, whole winter spices, and strips of orange peel for a rich festive flavor.
Ingredients
- 2 cups (220 g) fresh cranberries
- 1 cup (200 g) granulated sugar
- 1 cup (250 ml) water
- 2 cinnamon sticks
- 2 green cardamom pods crushed open
- 4 whole cloves
- 1 tsp black peppercorns
- 3 3-inch (7.5 cm) orange peels little to no pith attached
Instructions
- Add all the ingredients to a large saucepan and place over medium heat.
- Stir frequently until the sugar has dissolved then bring to a simmer (DO NOT boil).
- Once simmering, reduce the heat to low and gently mash the fruit a few times with a potato masher to release some of the juices. Don't overdo it or you'll end up with a thick jam instead of a syrup once it's done simmering.*
- Simmer for 20 minutes on low then remove from the heat and strain into a liquid measuring cup using a fine mesh sieve. Gently press the cranberries against the sieve to extract as much liquid as possible.
- Pour into an airtight bottle and cool completely before sealing it and store in the fridge.
Notes
- Cranberries: You can use frozen cranberries if that's what you have on hand. No need to thaw them beforehand.
- Mashing the Fruit: Be careful not to overdo it with the potato masher. Cranberries are high in pectin and breaking them up too much will cause the syrup to gel and thicken once cooled.
- This spiced cranberry syrup should last about 2 weeks in the fridge.
Nutrition
Serving: 1tbsp | Calories: 56kcal | Carbohydrates: 14.5g | Protein: 0.1g | Sodium: 1.2mg | Fiber: 0.7g | Sugar: 13.1g
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