Ruby-Red Cranberry Syrup
Photo: John Kernick
Pour this pretty, sweet-tart syrup over cheesecake, pancakes, whipped ricotta or baked meringue, or stir it into a cocktail.
Yield: 3 cups
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- 2 pounds (8 cups) fresh or frozen cranberries, chopped
- 2 3/4 cups sugar
- 2 1/2 cups water
- 1 pinch of salt
- 1 tablespoon lemon juice, freshly squeezed
- In a large saucepan, combine the cranberries, sugar, water and salt and bring to a boil. Simmer over moderately low heat, stirring, until the sugar dissolves and the mixture is bright red, 8 to 10 minutes.
- Strain the syrup through a fine sieve set over a heatproof bowl, without pressing; reserve the solids for another use. Stir in the lemon juice. Let the syrup cool completely, then funnel it into glass bottles and refrigerate until chilled, about 1 hour. Shake before serving.
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