This homemade cranberry syrup recipe is perfect for the holidays! The festive colors and flavors will be a special touch to all your festivities! Everyone will love this Cranberry Syrup!
Ruby Red Cranberry Syrup is a tartly sweet flavored syrup that will wake up your taste buds. Serve for breakfast or dessert!
This recipe is part of my “One 12 Ounce Bag of Cranberries Experiment”. In under an hour I made three items: 10-Minute Cran-Apple Sauce, Ruby Red Cranberry Syrup and Cranberry Relish. All three items can be easily frozen in airtight containers and used for another occasion.
Simmering bitter cranberries in sugar makes a sticky sweet concoction. I served this syrup over buttermilk biscuits, however it would taste phenomenal over pancakes, warmed brie, French toast or vanilla ice cream.
It is sweet with a slight bite of tart. You can’t beat the festive bright color, especially at the holidays.
If you’re like my family and I, then your holidays just aren’t complete with cranberries incorporated in some way. Cranberry sauce with our turkey is an absolute necessity, I can’t even imagine eating my turkey without it!
When I came up with this Ruby Red Cranberry Syrup recipe, I was thrilled to be adding another cranberry recipe to my collection! The best part is that you can use this flavored syrup with so many things and cranberries are good for you!
I use the cranberry solids that are left over from this recipe to make cranberry relish so nothing goes to waste! Cranberry relish is used to make Cranberry Mayo and Turkey, Swiss and Cranberry Roll-Ups! This recipe seems to be the gift that just keeps on giving!
If you enjoyed this cranberry flavored syrup recipe, be sure to check out these other easy cranberry recipes:
- Fruit Fluff Salad with Cranberry Cherry and Pineapple
- Spiced Pork Tenderloin with Cranberry Relish
- Turkey, Swiss and Cranberry Mayo Roll-Ups
- 3 cups fresh cranberries coarsely chopped
- 1 1/2 cups sugar
- 1 1/4 cup water
- Pinch fine sea salt
- 1 tablespoon lemon juice
Combine chopped cranberries, sugar, water and sea salt in a heavy saucepan. You can hand chop or throw them in a food processor for a few pulses. Bring to a boil.
Stir until sugar is dissolved. Lower heat to medium and allow to simmer.
Simmer for approximately 10 minutes, stirring sporadically with a wooden spoon. Mixture will be thick and sticky.
Place a fine sieve or colander over a bowl. Strain mixture through, pressing down lightly on solids to get excess syrup out. **See note for use of solids
Whisk lemon juice into syrup and place in the refrigerator to cool slightly. Syrup will be ready for use in 10-15 minutes. You can freeze syrup or store in an airtight container for up to 3 days in the refrigerator.
If you've tried this recipe, please come back and let us know how it went!
Use the solids as Cranberry Relish.