Cranberry Syrup
Ingredients
Directions
Make the juice
Cook cranberries with water until soft.
Strain through a jelly bag.
Sweeten and bottle
Add half as much sugar as juice.
Boil for 5 minutes, skimming the surface.
Bottle and seal.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cranberries
- Provide the tart flavour, red colour and natural pectin that gives the syrup body.
- Sugar
- Sweetens the tart juice and thickens it as the syrup cooks down.
The step that matters
Boil for 5 minutes, skimming the surface. Foam and fine solids rise to the surface as the juice heats. Skimming them off keeps the syrup clear and stops impurities from clouding the bottled syrup.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.