Pour this pretty, sweet-tart syrup over cheesecake, pancakes, whipped ricotta or baked meringue, or stir it into a cocktail.

Justin Chapple
Recipe by Food & Wine December 2012

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Credit: John Kernick

Recipe Summary

total:
30 mins
Yield:
3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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