Aside from being yet another way to utilize the fall bounty of fresh cranberries, this syrup also replaces cranberry juice as a more concentrated way to liven up cocktails.
- Yield: 1 1/4 cups
- Difficulty: Easy
- Total: 20 mins, plus simmering and cooling time
- Active: 5 mins
- 1 1/2 cups frozen or fresh cranberries
- 1 cup water
- 3/4 cup granulated sugar
Place 1 1/2 cups (about 6 ounces) frozen or fresh cranberries, 1 cup water, and 3/4 cup granulated sugar in a small saucepan over medium heat and bring to a boil. Reduce heat to low and simmer until cranberries are falling apart, about 15 minutes. Strain through a fine mesh strainer into a medium bowl and let the strainer sit over the bowl until the syrup has cooled to room temperature, about 1 hour. Discard the solids and refrigerate the syrup in a container with a tightfitting lid for up to 2 weeks.