Easy Cranberry Syrup
Are you looking for a great syrup with the flavors of fall and winter? This Easy Cranberry Syrup Recipe makes the best topping for pancakes, waffles, french toast, and anything else you can think of.
Servings: 6
Ingredients
- 3 cups fresh or frozen cranberries
- ¾ cup sugar or honey
- 1 ½ cups water
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
Instructions
- Add all ingredients to a medium-sized saucepan and heat over medium heat.
- Mix occasionally and cook for about 10-15 minutes. You want the cranberries to have burst and the sauce to have thickened.
- Move to a food processor or blender and pulse until it is smooth.
- From here you can either leave it like it is, or strain it. I personally did not strain mine, but that is up to you!
- That is it! Now, sit back and enjoy. You deserve it!
Notes
- How to store homemade syrup. The best way to store this is in an airtight container in the fridge and it will be good for at least 2 weeks. I prefer a sealed container to plastic wrap or tinfoil and it holds air out much better and helps it last longer.
- Use fresh cranberries. They have the freshest flavor and this recipe hasn't been tested using frozen or dried cranberries. I suspect that frozen will work but I think the flavor will be flat if you try to use dried.
- Serve it up warm or at room temperature over your favorite breakfast baked goods!
- Don't forget it's delicious served on lots more than just a stack of pancakes!