2 1/4 cup frozen or fresh cranberries
2/3 cup water
1 1/2 cup sugar
Place the cranberries, water, and sugar in a small, heavy-bottomed saucepan. Bring to a boil then reduce the heat and simmer until the juices from the cranberries are fully released and the mixture thickens, about 5-10 minutes, stirring occasionally.
Pour the mixture through a wire mesh strainer, into a heat-safe jar, measuring cup or bowl. Discard the syrup or save to make drinks. Remove the cranberries to a bowl to cool completely. Use immediately or refrigerate up to one week in an airtight container.
Yield: about 1 cup
Pro Tip: Add ginger (about 1 1/2 inch knob) for ginger infused cranberries and/or sub out the water for citrus juice for a flavor boost.
I made cranberry-ginger lime rickeys over the summer and loved how the cranberries that I used to make the syrup came out-sweet and plump but still with a great cranberry flavor. Why don’t we candy cranberries more often? They are nearly identical in texture to the soft-candied cherries or citron, lemon or lime that are used in making many holiday baked goods like fruitcake.