I have a delicious new syrup to share with you, Homemade Cranberry Syrup! A sweet cranberry syrup with a touch of true bitterness of the berry. It goes so well with pancakes, waffles or in your drink. You can add some to to tea or champagne at the parties.
This is great! I’ve planned on making Cranberry Syrup for a few weeks now and finally got around to it. Complete Success!
I had my doubts of getting over the bitterness of the berry but it totally worked. The syrup still has some bitterness, but it’s very mild and the sweetness takes over. When combined with some pancakes, it’s barely noticeable. Although, if you love cranberries, you love everything about it!
I have a few more plans for using this syrup and I can’t wait to share it with you. At least I’m hoping to have enough left to play with because it’s already half way gone. I guess hubby really liked it!
Homemade Cranberry Syrup
- 12 oz bag of cranberries
- 2 tbsp lemon juice
- 2 cups white granulated sugar
- 1 cup cranberry juice
- 1 tsp vanilla extract
- Combine the cranberries, lemon juice and sugar in a sauce pot and heat up over medium heat.
- Cover and cook, stirring often, for about 15 minutes.
- When the cranberries are cooked and given out all juice, add cranberry juice and vanilla. Cook for a few more minutes.
- Strain the cranberries through a fine strainer but don't mash the berries too much or the syrup will be too thick. (If your mixture does turn out a little too thick, add another 1/2 cup of cranberry juice and heat through.)
- You can also run the syrup through cheesecloth if you want.
- (*Save the leftover mushy part and berries for making breads, waffles and pancakes.*)
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