For the most part, real maple syrup suits me just fine for pancakes and waffles. But, if you are looking for something with a little bit of zing—that’s tasty and tangy along with being sweet—then maybe you should think about adding Cranberry Syrup to your bag of tricks. That is just what I did this past holiday season. It wasn’t much extra work at all, and the rewards were…well, you be the judge when you look at these photos.
Start with fresh cranberries.
Put them in a pot with slices of lemon, some sugar, golden raisins, cinnamon, and pomegranate juice.
Bring to a boil. Careful! The cranberries will pop when the get heated so be prepared to cover the pot. Reduce to simmer and cook for about an hour, pressing the mixture occasionally with a potato masher.
It will have the consistency of apply sauce when finished. Mash out all of the juices and then strain the mixture over a bowl to remove the lumpy parts. You’ll be left with a tangy-sweet syrup that is just divine.
Yet another reason for needing to indulge in waffles and pancakes.
You Might Like These Too!
Ingredients
- 3 cups fresh cranberries
- 2 cups pomegranate juice
- 1 cup sugar
- 1/2 cup golden raisins
- 4 cinnamon sticks
- 1 lemon seeded and sliced
Instructions
- Bring all ingredients to a boil in a medium saucepan.
- Reduce heat and simmer for 1 hour over very low heat, pressing down occasionally with a potato masher.
- Let cook slightly, then carefully remove cinnamon sticks.
- Pour mixture over fine mesh sieve set over a bowl and press all liquid out of solids with a ladle or a wooden spoon.
Recipe adapted from Raley’s Something Extra 2015.
Leave a Reply