Cranberry Simple Syrup Food

CRANBERRY SYRUP

Steps:

• Bring cranberry juice to a boil in a non-reactive saucepan until juice has reduced by 75% into a syrup, about 20 minutes. Pour a spoonful of syrup onto a plate and drag a spoon through it. If the line holds, the syrup is done.
• Transfer syrup to a jar with a tight-fitting lid and refrigerate.

CRANBERRY COCKTAILS

Steps:

• For the vodka cocktail, stir together cranberry simple syrup, vodka, and seltzer. Add ice and garnish with lemon.
• For the wine cocktail, add cranberry simple syrup to wine.

CRANBERRY SYRUP FOR COCKTAILS

Steps:

• Equal parts of sugar and water are warmed until dissolved, then add two parts of cranberries. Simmer for a couple of minutes, let it cool, then strain through cloth.
• Can also be replaced with simple syrup and cranberry juice.
• Store in refrigerator up to two weeks. If it last that long.

CRANBERRY SYRUP

Steps:

• In medium saucepan, mix all ingredients, stirring until sugar is dissolved.
• Over medium-high heat, bring to rolling boil, then reduce heat to medium & boil 30-40 minutes or until reduced to about 2 1/2 cups.
• IF YOU DO NOT WANT THE BERRIES IN THE SYRUP (I prefer leaving them in!), pour syrup through mesh strainer & discard cranberries!
• Store syrup covered in glass container in refrigerator no longer than 7 days!

CRANBERRY OLD FASHIONED

Steps:

• Add cranberry simple syrup and bitters to a rocks glass.
• Place an ice sphere in the glass.
• Pour bourbon over the top of the ice.
• Stir well.
• Garnish with an orange peel and cranberries.

CRANBERRY SIMPLE SYRUP

Steps:

• In a medium saucepan, bring cranberries, sugar, and water to a simmer over medium. Reduce heat to medium-low and cook until cranberries are tender but haven't burst, 10 minutes. Let cool, then strain through a fine-mesh sieve. Discard cranberries.

CRANBERRY SIMPLE SYRUP

Steps:

• Place the cranberries, water, and sugar into a small saucepan. Stir well and bring to a boil, reduce heat to a simmer and simmer for 15 minutes, until the cranberries have burst and softened stirring occasionally.
• Pour the syrup through a fine mesh strainer into a large bowl. Do not press down, allow to cool completely and discard the leftover cranberry pieces.

CRANBERRY SIMPLE SYRUP

Steps:

• Dissolve sugar in water in a saucepan over medium heat. Add cranberries and simmer on low until cranberries have softened but before they begin to pop, about 15 minutes. Cool, strain, and refrigerate.

CRANBERRY SYRUP RECIPE

Steps:

• Combine water, sugar, and cranberries in a small saucepan over very low heat. Cook, stirring frequently and adjusting heat to maintain a bare simmer, until the cranberries have completely softened, 20 to 25 minutes.
• Strain mixture through a fine mesh sieve, pressing on cranberries to extract their liquid. Let cool and refrigerate until ready to use. Syrup can be stored in a sealed container in the refrigerator for up to 2 weeks.

CRANBERRY SYRUP

Steps:

• Combine the sugar and the port in a Dutch oven. Bring to a boil, and cook for 4 minutes or until the sugar dissolves. Add the cranberries, orange juice, ginger, and garlic, and cook over medium heat until reduced to 3 cups (about 20 minutes).
• Press the cranberry mixture through a fine sieve over a bowl, discarding solids.
• Serve with Spice-Rubbed Smoked Turkey (Recipe #194607) and Roasted-Pear Stuffing (Recipe #194583).
• Note: Cranberry Syrup can be stored, covered, in refrigerator up to 1 week.