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Winter cranberry syrup recipe

11 ratings

This wonderfully tart and aromatic cranberry syrup makes the perfect festive gift. Fresh rosemary and thyme prevent it from being overly sweet as well. See method

Makes 1 x 330ml bottle
20 mins plus cooling
46 calories / serving
Vegan
Vegetarian
Gluten-free
Dairy-free

Ingredients

1 orange
2 thyme or rosemary sprigs, plus extra to gift (optional)
250g granulated sugar
250g fresh or frozen and defrosted cranberries

Each serving contains

Energy
195kj
46kcal 2%
Fat
0g 0%
Saturates
0g 0%
Sugars
12g 13%
Salt
0g 0%

of the reference intake
Carbohydrate 12.2g Protein 0g Fibre 0.2g

Method

Use a peeler to pare the zest from the orange in strips, then use a small, sharp knife to cut away as much of the bitter white pith from each piece as you can.

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Put the peel and the rest of the ingredients in a medium saucepan with 300ml water over a medium heat. Stir occasionally until it starts to simmer, then reduce the heat slightly and bubble gently for 10 mins or until the cranberries are softened but not bursting. If they start to burst, remove from the heat straight away. Set aside, undisturbed, to cool completely.
Once cool, pour into a jug through a muslin-lined sieve. Freeze in a freezer-proof container for up to 3 months, or decant into sterilised* gifting bottles and tie a fresh herb sprig to the neck, if you like.