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Drinks

Cranberry Syrup

Cranberry Syrup

[Photographs: Autumn Giles]

Cooking the cranberries low and slow is essential here. They have a ton of pectin, which makes it very easy to end up with cranberry jelly instead of cranberry syrup. If you find that after you put your syrup in the fridge it sets a little, give it a good shake before using.

About the Author: Autumn Giles is a writer in Queens, NY. You can see her work on Autumn Makes & Does, listen to her talk on the Alphabet Soup Podcast, and talk at her on twitter.

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Cranberry Syrup

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About This Recipe

Yield:makes about 1 1/4 cups
Active time:5 minutes
Total time:30 minutes
Special equipment:fine mesh strainer
Rated:

Ingredients

  • 1 cup sugar
  • 1 cup water
  • 2 cups fresh cranberries, roughly chopped

Procedures

  1. 1

    Combine water, sugar, and cranberries in a small saucepan over very low heat. Cook, stirring frequently and adjusting heat to maintain a bare simmer, until the cranberries have completely softened, 20 to 25 minutes.

  2. 2

    Strain mixture through a fine mesh sieve, pressing on cranberries to extract their liquid. Let cool and refrigerate until ready to use. Syrup can be stored in a sealed container in the refrigerator for up to 2 weeks.

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