Cranberry Syrup

• portions: 1 serving
• temps actif: 5 minutes
• temps total: 10 minutes

Ingrédients

2 cups fresh cranberries

1 1/4 cups (10 ounces) water

1/8 teaspoon ground cinnamon

1 cup (200 grams) granulated sugar

1 orange (you'll use some of the peel and juice)

pinch of salt

Instructions

Use a vegetable peeler to peel 2, 2-inch pieces of orange peel. Add cranberries to a sauce pot with water, cinnamon, sugar, salt, orange peels, and salt.

Bring to a boil, then turn heat down to a low simmer for 5 minutes, stirring occasionally. Mixture will bubble and foam, cranberries will start to pop and break open. (Do not cook longer or too much pectin will release and the syrup will be more like jelly.)

Remove from heat and let steep for 15 minutes. Then strain syrup into bowl, pressing down lightly onto cranberry mixture to get juices out.* From your orange, squeeze 3 tablespoons of juice and pour through strainer and press down lightly again.

Pour into a beverage bottle for storage in the refrigerator for up to 2 months. I like to use glass bottles that have a swing top, or I reuse glass liquor bottles. Shake before using, as it can thicken in the fridge. If so, not to worry, shaking will return it to syrup.