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Cranberry Syrup Recipe served on Gingerbread Waffles

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Cranberry Syrup Recipe

Cranberry is such a traditional flavour for Christmas, and the colour is so striking.  This cranberry syrup recipe is fresh tasting with a little bit of spice so its not as sweet as regular  syrup and did I mention how pretty the colour is.

Homemade cranberry syrup is a bit  different and I look forward to serving it with my make ahead gingerbread waffles.

You could make it while cooking your waffles, but as mine are for whenever someone wants to toast a waffle over the holiday season I stored mine in a pretty container.

Homemade Cranberry syrup recipe served on waffles

3 cups cranberries

1 1/2 cup water

1 1/2 cup white sugar

1/2 cup brown sugar

1 tsp cinnamon

1/4 tsp cloves

1/4 tsp nutmeg

Place the water and sugar into a medium saucepan.  Stir and cook over medium heat until sugar dissolved.  Add the cranberries. Once boiling reduce heat to low, add spices and continue to cook until the cranberries are soft, about fifteen minutes.

Note-the spices will float on top of the water for a little bit, don’t worry the flavour still transfers.

Pour the cranberries into a strainer lined with cheesecloth. Strain.

Transfer to a pretty container or server.  The syrup isn’t grainy but it does have a texture to it from the natural pectin in the cranberries.  You will see what I mean in the picture below.

Transferring homemade cranberry syrup recipe into a storage bottle for Christmas breakfasts.

If placed into a sealed container you can keep the syrup for up to a week before using.

Homemade Cranberry Syrup an easy make ahead recipe for Christmas breakfast

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Homemade Cranberry Syrup recipe a make ahead Christmas recipe.

Cranberry Syrup Recipe served on Gingerbread Waffles

Cranberry syrup is such a pretty colour, and of course perfect for the Holidays
Print Recipe
Prep Time:5 mins
Cook Time:10 mins
Total Time:25 mins

Ingredients

  • 3 cups cranberries fresh or frozen
  • 1 ½ cups water
  • ½ cup light brown sugar
  • 1 tsp cinnamon
  • ¼ tsp cloves
  • ¼ tsp nutmeg

Instructions

  • Place the water and sugar into a medium saucepan.  Stir and cook over medium heat until sugar dissolved. 
  • Add the cranberries. Once boiling reduce heat to low.
  • Add spices and continue to cook until the cranberries are soft, about fifteen minutes. Note-the spices will float on top of the water for a little bit, don't worry the flavour still transfers,
  • Pour the cranberries into a strainer lined with cheesecloth. Strain.
  • Transfer to a pretty container or server.  If placed into a sealed container you can keep the syrup for up to a week before using.

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3 Comments

  1. This topping looks delicious. I will be trying this in the near future.

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