Photo: John Kernick
Pour this pretty, sweet-tart syrup over cheesecake, pancakes, whipped ricotta or baked meringue, or stir it into a cocktail.
How to Make It
Step 1
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.
Step 2
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.
