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.
1 cup sugar
1 cup water
2 cups fresh cranberries, roughly chopped
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.
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.
fine mesh strainer
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 1g||3%|
|Total Sugars 21g|
|Vitamin C 3mg||15%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|