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Ruby-Red Cranberry Syrup
© John Kernick

Ruby-Red Cranberry Syrup

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  • ACTIVE:
  • TOTAL TIME: 30 MIN plus 12 hr chilling
  • SERVINGS: 3 cups
  • •MAKE-AHEAD

Pour this pretty, sweet-tart syrup over cheesecake, pancakes, whipped ricotta or baked meringue, or stir it into a cocktail.

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  1. 2 pounds fresh or frozen cranberries (8 cups), chopped
  2. 2 3/4 cups sugar
  3. 2 1/2 cups water
  4. Pinch of salt
  5. 1 tablespoon fresh lemon juice
  1. In a large saucepan, combine the cranberries, sugar, water and salt and bring to a boil. Simmer over moderately low heat, stirring, until the sugar dissolves and the mixture is bright red, 8 to 10 minutes.
  2. Strain the syrup through a fine sieve set over a heatproof bowl, without pressing; reserve the solids for another use. Stir in the lemon juice. Let the syrup cool completely, then funnel it into glass bottles and refrigerate until chilled, about 1 hour. Shake before serving.