Cranberry Syrup For Cranberry Crush Cocktail Food

CRANBERRY CRUSH COCKTAIL

Steps:

• Place cranberries, ginger, cranberry syrup, and both bitters in a mixing glass; muddle until cranberries pop and release their juice. Add ice, gin, Ramazzotti and lime juice; shake until chilled.
• Double-strain into a chilled cocktail glass. Add a splash of tonic water and garnish with lime twist.

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 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 FOR CRANBERRY CRUSH COCKTAIL

Steps:

• Place all ingredients in a medium saucepan and bring to a boil over medium heat, stirring occasionally pressing down on cranberries with back of a spoon to help break them down and dissolve sugar.
• As soon as liquid begins to boil, remove from heat and strain. Discard solids and let liquid cool completely before using.

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.