Unlike the cold-extract syrup I make that takes days to yield (a very compelling) juice, this syrup is fast - ready in 30 minutes. All you need to make this versatile mixer is a bag of cranberries, water, and sugar.
12 ounces of cranberries
2 cups of water
1 cup of sugar
Combine the fruit, sugar and water in a saucepan and bring to a boil over high heat. Lower to a simmer for 25 minutes.
Strain through a fine mesh sieve. When a little cooler, bottle. The cranberry syrup keeps well for a month in the fridge.
(I use the strained, leftover fruit to make a fruit leather, spread out on a silpat mat after cooking it down for another hour on very low heat.)
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