Are you ready to elevate your breakfast game with a burst of vibrant flavor? Discover the delightful world of homemade Ruby Red Cranberry Syrup! This quick and easy recipe transforms simple ingredients into a luscious, tangy syrup that will make your pancakes, waffles, and desserts sing with joy. In just 20 minutes, you can create a stunning syrup that not only looks beautiful but also packs a punch of sweet and tart goodness. Whether you're looking to impress guests at brunch or simply indulge in a delicious treat, this cranberry syrup is a must-try! Read on to learn how to whip up this irresistible concoction in your own kitchen.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: American
Serves: 2 cups
Ingredients
- 2 cups fresh or frozen cranberries
- 1 cup sugar
- 1 cup water
- 1 tablespoon lemon juice
Instructions
- Begin by gathering all your ingredients: 2 cups of fresh or frozen cranberries, 1 cup of sugar, 1 cup of water, and 1 tablespoon of lemon juice. Make sure to measure them accurately for the best results.
- If using fresh cranberries, rinse them under cold water and remove any stems or blemished berries. If using frozen cranberries, there is no need to thaw them; they can be used directly from the freezer.
- In a medium saucepan, combine the water and sugar. Place the saucepan over medium heat and stir the mixture until the sugar is completely dissolved. This will create a simple syrup base for your cranberry syrup.
- Once the sugar has dissolved, add the cranberries to the saucepan. Stir gently to combine the cranberries with the syrup.
- Increase the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and let it simmer. You will notice the cranberries begin to burst and release their juices, which will give the syrup its beautiful ruby red color.
- Continue to simmer the mixture for about 10-15 minutes, stirring occasionally. The cranberries will break down, and the syrup will thicken slightly. If you prefer a thicker syrup, you can simmer it a little longer.
- After the syrup has reached your desired consistency, remove the saucepan from the heat. Stir in the tablespoon of lemon juice to add a bright, tangy flavor that balances the sweetness of the syrup.
- Let the syrup cool in the saucepan for a few minutes. Then, strain the mixture through a fine-mesh sieve or cheesecloth into a clean container to remove the cranberry solids. Use the back of a spoon to press down on the solids and extract as much liquid as possible.
- Once strained, transfer the ruby red cranberry syrup to a clean glass jar or bottle. Allow it to cool completely before sealing. The syrup can be stored in the refrigerator for up to two weeks.
- Enjoy your homemade ruby red cranberry syrup drizzled over pancakes, waffles, or ice cream, or mix it into cocktails and sparkling water for a refreshing drink!
Tips
- Choose Quality Ingredients: For the best flavor, opt for fresh, plump cranberries. If using frozen, ensure they are unsweetened and without added preservatives.
- Adjust Sweetness: Feel free to tweak the sugar amount to suit your taste. If you prefer a less sweet syrup, reduce the sugar slightly, but remember that cranberries are naturally tart!
- Simmer to Perfection: Keep an eye on the simmering process. The longer you simmer, the thicker your syrup will become. Just be careful not to overcook it, as it can become too thick or caramelize.
- Straining Matters: To achieve a smooth syrup, make sure to strain the mixture well. Pressing down on the solids helps extract every drop of that delicious liquid.
- Storage Savvy: Store your syrup in a clean, airtight container in the fridge. It can last up to two weeks, so you can enjoy its delightful flavor for days to come!
- Versatile Uses: Don’t limit your syrup to just breakfast! Drizzle it over desserts, mix it into cocktails, or use it as a refreshing addition to sparkling water for a homemade soda.
Nutrition Facts
Calories: 60kcal
Carbohydrates: 15g
Protein: 0g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg