Homemade cranberry syrup for the winter: how to make delicious cranberry syrup with your own hands
Few people can eat cranberries without making a face. And the interesting thing is that once you start eating cranberries, it’s very difficult to stop. This is of course funny, but it’s better to cook cranberries so that you don’t make people laugh and it’s still tasty and healthy.
Cranberry jelly, fruit drinks and compotes are very useful, but it is better to cook them from fresh berries, or prepare cranberry syrup, the recipe for which you can read below.
How to make cranberry syrup
Most often, frozen cranberries are available to us, but this does not matter for making syrup. The main thing is that the berries are clean and whole.
For 1 kg of cranberries you need:
- 1 kg sugar;
- Water.
Place the cranberries in a saucepan and add water until they are level with the berries. Place the pan over low heat and bring to a boil.
Stir the berries and soon they will begin to burst, releasing juice. 10-15 minutes after boiling, the cranberries can be removed from the heat and rubbed through a sieve.
Now we have cranberry juice from which we can make syrup.
Pour the juice back into the pan, add all the sugar and cook over very low heat until thickened.
As an additive to cranberry syrup, you can add vanilla sugar, cinnamon, grated nutmeg and many other spices that you like best.
But this can be done later, before direct use. Cranberry syrup is best stored in its pure form, in tightly sealed bottles, in a cool place.
What else can you cook from cranberries, watch the video:
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