CRANBERRY SIMPLE SYRUP
Cooking the cranberries low and slow is essential here. They have a ton of pectin, which makes it very easy to end up with cranberry jelly instead of cranberry syrup. If you find that after you put your syrup in the fridge it sets a little, give it a good shake before using.
- 1 cup Water
- 1 cup Granulated Sugar
- 2.5 cup Fresh Cranberries
Add the cranberries to a blender or food processor and combine until nearly liquid.
Add the sugar, water and cranberry blend to a medium saucepan and heat over medium.
Bring the mixture to a simmer and stir until the sugar is completely dissolved (about 1.5 minutes).
Remove from the heat and strain the mixture using a sieve or cheesecloth to remove the small cranberry bits.
Transfer to a covered jar and store in the refrigerator for up to a week