Winter cranberry syrup recipe
This wonderfully tart and aromatic cranberry syrup makes the perfect festive gift. Fresh rosemary and thyme prevent it from being overly sweet as well.
See method- Makes 1 x 330ml bottle
- 20 mins plus cooling
- 46 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
Ingredients
- 1 orange
- 2 thyme or rosemary sprigs, plus extra to gift (optional)
- 250g granulated sugar
- 250g fresh or frozen and defrosted cranberries
Each serving contains
- Energy
- 195kJ 46.0kcal
- Fat
- 0g
- Saturates
- 0g
- Salt
- 0.0g
- Sugars
- 12g
of the Reference intake
Carbohydrate 12.2gProtein 0.0gFibre 0.2g
Method
- Use a peeler to pare the zest from the orange in strips, then use a small, sharp knife to cut away as much of the bitter white pith from each piece as you can.
- Put the peel and the rest of the ingredients in a medium saucepan with 300ml water over a medium heat. Stir occasionally until it starts to simmer, then reduce the heat slightly and bubble gently for 10 mins or until the cranberries are softened but not bursting. If they start to burst, remove from the heat straight away. Set aside, undisturbed, to cool completely.
- Once cool, pour into a jug through a muslin-lined sieve. Freeze in a freezer-proof container for up to 3 months, or decant into sterilised* gifting bottles and tie a fresh herb sprig to the neck, if you like.
- Get ahead: Will keep in the fridge for 3 weeks, but you can freeze after making until ready to give, to prolong its life.
- See more Christmas edible gift ideas
