Cranberry Syrup Recipes

Take advantage of fresh cranberry season. According to the trade association Cranberry Institute, when sealed in an airtight container, cranberries will keep for nearly a year in the freezer. 

These syrup recipes make good use of cranberries now:

• Cranberry Syrup
• Spiced Cranberry Syrup

Use this Cranberry Syrup for making Cranberry White Wine Spritzers.

Cranberry Syrup

Pastry Affair

Makes ??

Ingredients
2 cups cranberries, fresh or frozen
1/2 cup sugar
1/2 cup water


Preparation
In a medium saucepan over Medium heat, bring all ingredients to a boil. Reduce heat to Medium-Low; cook until all cranberries have burst, about 15 minutes; cool.

Strain through a fine-mesh sieve, without forcing; discard cranberries. Continue straining until the syrup is clear; the clarity is important to the appearance of your finished beverage.

Refrigerate the syrup in an airtight container for up to 2 weeks.

Source



Prepare this Spiced Cranberry Syrup in advance to make Holiday Sangria.

Spiced Cranberry Syrup

Fat and Happy

Makes ??

Ingredients
2 cups water
2 cups sugar
1 bag fresh cranberries, sorted and cleaned
1 cinnamon stick
2 cardamom pods
4 cloves
1 rosemary twig


Preparation
In a small saucepan over Medium heat, dissolve the sugar in the water; stir in the  remaining ingredients. Cover and cool; place in the refrigerator and chill overnight or up to 24 hours.

Image credit

If making Holiday Sangria (shown above), remove the infused cranberries to paper towel-covered plate; sprinkle with granulated white sugar and set aside to dry.

Prior to using the syrup, discard the cinnamon stick, cardamom, cloves and rosemary. Strain the syrup into a covered container with a spout; store in the refrigerator.

Source

Pumpkin: Purée and Simple Syrup

Cocktails follow!

Pumpkin Purée

Brian Miller, Bar Manager, Death & Co. New York City
Makes 30-oz (3.75 cups)

Ingredients
1 (15-oz) can Libby's® 100% Pure Pumpkin
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
15.0-oz simple syrup


Preparation
Place all ingredients in a blender; process until smooth. Cover and store in refrigerator.

Variation(s):
For Mom's Pumpkin Pie — Omit ginger.

Source: Flor de Caña®



Use this Pumpkin Pie Syrup to make a Pumpkin Liqueur.

Pumpkin Pie Syrup

Marcia Simmons - 2012

Makes about 6-oz (3/4 cup)

Ingredients
1 cup water
1 cup sugar
4 cinnamon sticks
1 whole clove
1 tsp ground nutmeg
1/2 tsp powdered ginger
1/2 tsp vanilla extract
3 Tbsp pumpkin purée


Preparation
Bring the water and sugar to a boil. Reduce heat to Low and add cinnamon, clove, nutmeg, ginger, vanilla and pumpkin puree; simmer for 10 minutes. Remove from heat and cool for 15 minutes. Strain through fine mesh strainer lined with cheesecloth; use bottom of ladle to press to extract as much liquid as possible.

Source: Marcia Simmons via Serious Eats



Use this syrup to make a Pumpkin-tini.

Pumpkin Simple Syrup
Frangelico®

Makes qty ???

Ingredients

1/2 cup pumpkin purée

1/2 cup water

1/2 cup sugar

Preparation

In a small saucepan over High heat, combine all ingredients and bring to a boil; stir until sugar is dissolved. Remove from heat; cool completely. Store, covered, in the refrigerator.

Source:  Frangelico®


Related
Sleepy Hollow Fizz - Brian Miller
Pumpkin-tini
Autumn Cocktails: Vanilla Vodka + Pumpkin Purée
Making Fresh Pumpkin Purée