Cranberry syrup: 2 recipes at home

Cranberry syrup allows you to preserve all the variety of minerals and vitamins of fresh berries, while having a pleasant and sweet-sour taste.

A universal recipe for fresh and frozen cranberries

Ingredients

1. Cranberries - 100 g

2. Sugar - 50 g

3. Water - 50 ml

4. Corn starch - 1 h. л. л.

Cooking method

1. If you use frozen cranberries, there is no need to defrost them, you need to rinse them in cold water to remove all the frozen ice.

2. Sort through fresh cranberries, remove spoiled berries, rinse under running water and let dry.

3. Pour berries into a saucepan or small saucepan and add sugar. Put it on the stove and heat it up.

4. Pour 50 ml of cold water into a glass and add one teaspoon of starch to it, mix until completely dissolved. If you add starch to hot water, there will be lumps, if you add starch directly to the syrup, there will also be lumps.

5. When the syrup boils, add water and starch to it and mix well. In fact, the syrup is ready, but now it is not as thick as you want, so leave the mixture on low heat for 2-3 minutes.

6. Done! The syrup can be used immediately, but you can achieve a softer and more uniform structure if you work a little with a blender.

7. Ready-made cranberry syrup can be stored in the refrigerator for two weeks in a tightly closed container.

A simple recipe for cranberry syrup

Ingredients

1. Fresh cranberries - 250 g

2. Sugar - 1 cup

3. Water - 1 cup

Cooking method

1. Mix cranberries, sugar and water in a saucepan. Bring to a boil over medium heat, reduce heat and cook until the berries start to burst for about 10 minutes.

2. Cool and strain through a sieve.

3. Pour into a sterile container while still warm and close tightly.

4. Let cool to room temperature, then transfer to the refrigerator for storage.

Update: 24.08.2019

Category: Syrup recipes