Cranberry Syrup Recipe
Cranberry is such a traditional flavour for Christmas, and the colour is so striking. This cranberry syrup recipe is fresh tasting with a little bit of spice so its not as sweet as regular syrup and did I mention how pretty the colour is.
Homemade cranberry syrup is a bit different and I look forward to serving it with my make ahead gingerbread waffles.
You could make it while cooking your waffles, but as mine are for whenever someone wants to toast a waffle over the holiday season I stored mine in a pretty container.
3 cups cranberries
1 1/2 cup water
1 1/2 cup white sugar
1/2 cup brown sugar
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
Place the water and sugar into a medium saucepan. Stir and cook over medium heat until sugar dissolved. Add the cranberries. Once boiling reduce heat to low, add spices and continue to cook until the cranberries are soft, about fifteen minutes.
Note-the spices will float on top of the water for a little bit, don’t worry the flavour still transfers.
Pour the cranberries into a strainer lined with cheesecloth. Strain.
Transfer to a pretty container or server. The syrup isn’t grainy but it does have a texture to it from the natural pectin in the cranberries. You will see what I mean in the picture below.
If placed into a sealed container you can keep the syrup for up to a week before using.