Best Cranberry Syrup Recipes

MAPLE SYRUP CRANBERRY SAUCE

Steps:

• Combine water and maple syrup in a saucepan; bring to a boil. Add cranberries to syrup mixture and cook at a boil until berries pop, 10 to 15 minutes. Stir brown sugar and lemon juice into cranberries until brown sugar is completely dissolved. Mix in brandy.

TOASTED WALNUT BUTTERMILK PANCAKES WITH CRANBERRY MAPLE SYRUP

Steps:

• In a small saucepan combine the syrup with the cranberries, simmer the mixture, covered for 5 minutes, or until the cranberries have burst, and keep the syrup warm, covered. In a bowl stir together the flour, the sugar, the baking soda, the salt, the cinnamon, and the walnuts. In a small bowl stir together the buttermilk, the egg, and 1 tablespoon of the butter, add the buttermilk mixture to the flour mixture, and stir the batter until it is just combined.
• Preheat the oven to 200°F. Heat a griddle over moderate heat until it is hot enough to make drops of water scatter over its surface and brush it with the additional butter. Spoon 1/4-cup measures of the batter onto the griddle and cook the pancakes for 1 to 2 minutes on each side, or until they are golden. Transfer the pancakes as they are cooked to a heatproof plate and keep them warm in the oven. Serve the pancakes with the syrup.

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:

• 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-APPLE CRISP WITH MAPLE SYRUP

Steps:

• Make topping:
• Mix flour, oats, sugar, cinnamon and salt in medium bowl. Rub in butter with fingertips until moist clumps form. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Make fruit:
• Preheat oven to 375°F. Butter 11 x 8 x 2-inch ovenproof dish (or another shallow 8-cup-capacity dish). Mix apples and next 5 ingredients in large bowl. Transfer to dish.
• Bake fruit 20 minutes. Remove from oven. Crumble topping over. Bake until apples are tender, juices bubble thickly around sides and topping is golden brown, about 35 minutes longer. Let stand at least 10 minutes and up to 1 hour. Serve with whipped cream.

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.

SWEET POTATO WAFFLES WITH CRANBERRY MAPLE SYRUP

Steps:

• Preheat a waffle iron according to manufacturer's instructions.
• Stir sweet potato, milk, egg, and butter together in a bowl. Whisk flour, brown sugar, baking powder, 1 teaspoon cinnamon, nutmeg, ginger, cloves, and salt together in a separate large bowl. Add potato mixture to flour mixture; stir until batter is just combined.
• Ladle batter into the preheated waffle iron and cook until waffles are golden and crisp, about 3 minutes.
• Stir maple syrup, cranberry sauce, and 1/2 teaspoon cinnamon together in a saucepan over medium heat. Cook, stirring occasionally, until well-combined and heated through, 5 to 10 minutes. Pour syrup over cooked waffles.

APPLE-CRANBERRY MAPLE SYRUP CRISP

Steps:

• Butter an 11 x 7-inch baking dish.
• For the topping: mix together flour, cinnamon, oats, brown sugar, cinnamon and salt in a medium bowl.
• Add in cold butter and rub in with fingertips until moist clumps form; refrigerate while making the filling.
• To make filling: Set oven to 375 degrees.
• Mix together the sliced apples, cranberries, maple syrup, brown sugar and flour; transfer to prepared baking dish.
• Bake the apple mixture for 20 minutes; remove from oven and sprinkle the topping over the hot apple mixture.
• Return to oven and bake for about 35-40 minutes more, until the juices are bubbly and the topping is golden brown.
• Let stand 15 minutes before serving.
• Serve with ice cream or whipped cream.

CRANBERRY BEVERAGE SYRUP

Steps:

• In a Dutch oven, bring the water, cranberries, sugar and cinnamon to a boil. Simmer, uncovered, for 10 minutes or until berries pop. Mash slightly with a potato masher; simmer 5 minutes longer., Strain and discard pulp and cinnamon sticks. Refrigerate syrup in 2-cup portions for up to 3 days or freeze for up to 3 months. Thaw before using. Yield: 5 batches (about 10 cups total)., To prepare Cranberry Cooler: In a pitcher, combine 2 cups cranberry syrup and ginger ale. Serve over ice. Yield: 6 servings., To prepare Cran-Apple Drink: In a pitcher, combine 2 cups cranberry syrup, apple juice and club soda. Serve over ice. Yield: 6 servings., To prepare Cranberry-Lemonade Sparkle: In a punch bowl, combine water, ginger ale, 4 cups cranberry syrup and lemonade concentrate. Serve over ice. Yield: 18-20 servings., To prepare Cranberry Tea: In a pitcher, combine 2 cups cranberry syrup, club soda and iced tea. Serve over ice. Yield: 6 servings.

STUFFING WAFFLES WITH CRANBERRY CONCORD SYRUP

Steps:

• For the cranberry concord syrup: Combine the cranberries, grape jam, grape juice, sugar and orange zest in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the cranberries are very soft and easily break apart when pushed with a wooden spoon, about 20 minutes. Do not simmer too hard or the sauce may boil over.
• For the stuffing waffles: Meanwhile, preheat a waffle iron to medium high and spray the top and bottom with cooking spray.
• Break up the stuffing into small crumbles in a medium bowl, then mix in the milk and eggs.
• Pack the stuffing mixture evenly into the waffle iron, then close it and cook until golden brown and crisp, about 5 minutes. Transfer to a plate and tent loosely with foil. Repeat with the remaining stuffing mixture.
• Serve the waffles topped with the warm cranberry concord syrup. Any leftover syrup can be refrigerated for 1 week.
• Preheat the oven to 400 degrees F. Lightly butter a 2- to 3-quart glass or ceramic baking dish.
• In a dry saute pan over medium heat, toast the walnuts until lightly golden brown, about 5 minutes. Cool and chop.
• Melt the butter in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Reduce the heat to medium and add the celery, onion and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 8 minutes. Stir in the cranberries and cook to just slightly plump them, about 1 minute, then remove from the heat.
• In a large mixing bowl, add the stuffing mix, sage, thyme and walnuts. In a large measuring cup, mix together the stock and egg and then add it to the mixing bowl along with the vegetable-sausage mixture. Add 1/2 teaspoon salt and pepper and stir gently to combine thoroughly.
• Transfer the stuffing mixture to the baking dish and bake until hot and golden brown on top, 30 to 40 minutes.

BISQUICK CRANBERRY PANCAKES WITH CRANBERRY SYRUP

Steps:

• Combine Bisquick, egg and milk in a mixing bowl and beat with mixer until smooth.
• Fold in the 1/2 cup of cranberry sauce.
• Heat butter, as needed in griddle and pour 1/4 cup of batter into pan to make pancakes.
• When bubbles appear around the edges, flip over until done.
• Meanwhile make the cranberry syrup. Heat the 1 1/2 cups of cranberry sauce left and the corn syrup in a saucepan on low heat for 10 minutes. Serve with the pancakes. Enjoy.

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!

LEMON PUDDING CAKE WITH CRANBERRY SYRUP

Steps:

• Make pudding cake:
• Preheat oven to 350°F.
• Whisk together flour, salt, and 1/2 cup sugar in a bowl. Whisk together yolks, milk, zest, and juice and add to dry ingredients, whisking until combined well.
• Beat whites in a large bowl with an electric mixer until they hold soft peaks, then gradually add remaining 1/4 cup sugar, beating, and continue to beat until whites hold stiff, glossy peaks. Whisk about one fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
• Pour batter into a lightly oiled 1 1/2-quart gratin or other shallow baking dish and bake in a hot water bath until puffed and golden, 40 to 45 minutes.
• Make syrup while cake is baking:
• Cook sugar in a dry 1 1/2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted and turns a deep golden caramel. Tilt pan and carefully add cranberries and water (caramel will harden and vigorously steam). Simmer over moderately low heat, stirring, until caramel is completely dissolved, then pour syrup through a very fine sieve into a heatproof bowl, pressing hard on solids. Serve pudding cake with syrup.

SIMPLE SYRUP - CRANBERRY ORANGE FOR CHAMPAGNE COCKTAIL

Steps:

• Place all ingredients EXCEPT ice cubes in a medium sauce pan.
• Bring to a boil, turn down the heat to med-high.
• Cook for 2 minutes or until sugar is dissolved.
• Remove from the heat and pour through a wire mesh strainer, pressing berries with the back of a spoon to release their juices.
• Discard solids.
• Stir in 1/2 C ice cubes to cool.
• Freeze for 20 minutes to further cool.
• Add 1 - 2 Tablespoons to your favorite sparkling wine. I love Prosecco.
• Float a few frozen cranberries in the glass and watch them dance in the bubbles!

PEARS POACHED IN PORT AND CRANBERRY JUICE WITH PORT SYRUP

Steps:

• Combine first 5 ingredients in heavy medium saucepan. Bring to boil, stirring twice. Reduce heat to medium; simmer 5 minutes. Add pear halves to liquid. Simmer pears uncovered until tender, turning occasionally, about 20 minutes.
• Using slotted spoon, transfer pears to large bowl. Boil cooking liquid until reduced to thin syrup (about 1 1/4 cups), about 15 minutes. Pour syrup over pears in bowl. Cool to room temperature. Cover and chill until cold, about 4 hours. (Can be made 1 day ahead. Keep chilled.)
• Mix yogurt and powdered sugar in small bowl. Spoon cold syrup onto plates. Place 1 pear half, flat side down, on each plate. Spoon yogurt mixture over pears. Garnish with mint, if desired, and serve.

ASIAN-SPICED FRIED TURKEY WITH SWEET POTATO FRIES AND CRANBERRY SYRUP

Steps:

• Two to three hours in advance, combine the water, salt, sugar, soy sauce, peppercorns, ginger, anise, and bay leaves in a cooler large enough to hold the turkey and stir to mix. Taste the brine, it should taste like sweet ocean water. Adjust salt and or turkey to taste. Add the turkey, if it is not covered, add more water and adjust seasoning accordingly. Fill the cooler with ice packs and cover.
• Fry in 375 degree F oil until cooked through 10 to 12 minutes depending on piece. Remove the turkey and season with the same chile salt used for the fries.
• Note: If you would like to do some of the cooking in advance, heat oil to 345 degrees F and blanch the turkey for 10 minutes. Later when ready to serve, heat the oil to 375 degrees F and finish cooking until a meat thermometer registers 170 and the skin is crisp and golden.
• Plating: Arrange the turkey in the center of the plate, stick spears out of the turkey with the cranberry syrup in a small separate bowl. Sprinkle with chile salt, garnish with fried sage leaves. Dip in cranberry syrup, and enjoy.
• Serve the turkey, if desired, with sweet potato fries and garnish with sage leaves that have been fried at 375 degrees F for 1minute until crisp and translucent, not brown.
• In a medium saucepan over medium heat, sweat the onions and the ginger until the onions are translucent. Add the cranberries, orange zest/juice, vinegar, cranberry juice, and sugar and simmer until reduced by about 25 percent. The mixture should coat a spoon. Season with salt and pepper, to taste. Keep the chunky sauce in the refrigerator until ready to use.
• Cut the sweet potatoes into spears and place in the prepared fryer for 10 minutes until crispy. Remove and drain on paper towels. Sprinkle with the chile salt.
• Note: as with the turkey, the fries can be blanched in 345 degree F oil ahead of time until just tender, but not brown, and refried in 375 degree F oil until crisp and golden.

CRANBERRY CONCORD SYRUP

Steps:

• Combine the cranberries, grape jam, grape juice, sugar and orange zest in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the cranberries are very soft and easily break apart when pushed with a wooden spoon, about 20 minutes. Do not simmer too hard or the sauce may boil over.

CRANBERRY-ORANGE SIMPLE SYRUP RECIPE - (4.1/5)

Steps:

• Place one tablespoon sugar, cranberries and orange peel in a saucepot. Cook down until tender, about five minutes. Add 1 ½ cups sugar, water, lemon juice and salt to the pot and bring to a boil. Remove from heat. If you want more intense flavors and color, you can let the mixture cool for 30 minutes. Strain the liquid twice to remove the fruit. Pour the cooled mixture into a bottle or pitcher.

DUTCH BABY WITH CRANBERRY ORANGE SYRUP

Steps:

• Preheat oven to 425 degrees F & position a rack in the middle position.
• Whisk milk, eggs, vanilla extract & salt in a medium bowl, the vigorously whisk in the flour until mostly smooth. Let stand a few minutes & whisk again until smooth.
• In a small saucepan, bring marmalade, cranberries & 1/3 cup water to a simmer over medium heat, then continue to simmer 3 or 4 minutes or until the mixture has a light syrup consistency. Cover & letset.
• Meanwhile, in a heavy-bottom 10-inch (preferably cast-iron) skillet, heat butter over medium heat until light golden brown, Then pour milk mixture into the skillet.
• Put the skillet into the oven & bake 15 to 17 minutes, or until puffed & golden.
• Without removing the Dutch Baby from the oven, sprinkle with the sugar & then turn the oven to broil, & broil several minutes more or until very puffy & golden brown.
• Serve immediately from the skillet & drizzle with the syrup.