Are you making cranberry sauce this Thanksgiving? Sure you are! This year, why not drain off some of that extra juice from your bubbling cranberry sauce and make a bottle of cranberry syrup for those pancakes and waffles during this holiday season. It’s so ridiculously easy!
Here’s how I do it. I make my cranberry sauce as usual, using fresh cranberries, sugar, tangerine juice, some grated ginger and a few other spices such as cinnamon, cloves and allspice. I put it all in a big pot on the stove. However, I add a couple of extra cups of water to my original, cranberry sauce recipe so that my sauce is on the runny side when it’s done cooking. Then, I drain off the excess juice, which has now become a syrup. (If it still runny, it will thicken up as it cools.) I strain the syrup, (the solids go back into the cranberry sauce,) pour it into a recycled maple syrup bottle, label it and put it in the fridge. Everyone at my place loves its tangy, sweet taste and the syrup is used in a variety of ways. I love it poured into a glass of sparking water to make a pretty spritzer.
Now I don’t know if you can even buy such a beautiful syrup in the stores, but if you could I’m sure it would cost a lot more than what I’m paying for this scrumptious byproduct of something I already make each year…which is FREE!