Easy Cranberry Syrup Recipe (2024)

FAQs

How long can you store cranberry simple syrup? ›

Strain mixture through a fine mesh sieve, pressing on cranberries to extract their liquid. Let cool and refrigerate until ready to use. Syrup can be stored in a sealed container in the refrigerator for up to 2 weeks.

One possibility is that you may not have used enough sugar: Sugar helps the sauce firm up, so be sure to use the full amount called for in a recipe. Another possibility is that the cranberries need to boil for longer, releasing their pectin and ensuring a jelly consistency.

Cranberries have anti-inflammatory effects, thanks to their high amounts of antioxidants, especially anthocyanins and flavanols, which give cranberries their dark hue. “Antioxidants have been shown to reduce the risk of certain chronic diseases because they can help lower inflammation in our bodies,” says O'Neill.

The average number of cranberries used per can of sauce is 200. If you lay out all the cans of sauce consumed in a year from end to end, it would stretch 3,385 miles.

If you see signs of crystallization, a cloudy appearance, or it has an off smell, it's best to toss out that simple syrup and make another batch. After all, it's just sugar water.

Simple syrup should be stored in the fridge, and not kept at room temperature for extended periods of time. Unflavored syrup can be made in advance and stored in an airtight container in the fridge for up to a month.

Dear Evelyn: I had the same problem when I first started making my own cranberry sauce. I found out that you should cook them just until they pop. Further cooking will make them bitter, and once that happens, you need to start again.

"Instead, start by stirring in one tablespoon maple syrup and one teaspoon of a sweet drink like apple juice, orange juice, or fruity white or red wine. Add more to taste. Sprinkle with a pinch of salt (in small amounts, it intensifies sweetness)."

Serve warm, room temperature, or chilled. Cranberry sauce will thicken as it cools.

Cranberry has relatively high levels of oxalate, chemicals that may raise the risk of kidney stones in some people. If you have kidney stones, talk to your doctor before taking cranberry supplements or drinking a lot of cranberry juice. DO NOT use cranberry if you already have a UTI.

What organ is cranberry good for? ›

Improving heart health

Studies show that various ingredients in cranberry juice may improve heart health. Cranberries are high in chemicals called polyphenols that may support heart health. A 2011 study of females with metabolic syndrome found that cranberry juice increased the antioxidants in the blood plasma.

Cranberries contain a substance that can prevent bacteria from sticking on the walls of the bladder. This may help reduce bladder and other urinary tract infections (UTIs). Cranberries (usually as cranberry juice) have been used to try and treat UTIs, particularly in high risk groups such as older people.

Cranberries and cranberry products are usually safe for most people if consumed in moderation. However, excessive consumption may cause stomach upset and diarrhea — and may also increase the risk of kidney stones in predisposed individuals.

While eating raw cranberries is safe, too much of the fruit may cause stomach upset ( 5 ). If you're pressing raw cranberries into a juice, drink it in moderate amounts. One serving is typically considered 4 ounces (120 mL). Too much cranberry juice may cause stomach cramps or diarrhea, especially in children.

Place plastic bags of cranberries directly in the freezer for up to twelve months and use without thawing—just run cold water over them to rinse before using. Because some bruised and soft berries and some stems and leaves are often in the bags, you might prefer to sort and wash the berries before freezing them.

Infused simple syrup: By adding herbs, spices, or fruit you've greatly reduced the shelf life of your simple syrup. Mostly due to the fact that those added fresh ingredients will start to break down. If stored properly, and infused simple syrup will last for 1-2 weeks.

The standard one-to-one sugar-to-water ratio will produce a simple syrup that lasts about one month in the fridge.

Keep refrigerated. Best if used within 7-10 days after opening.

If you are making it for a quick recipe or event, popping it into the fridge for a few days is just fine, as refrigerated syrups generally last a few weeks (though the flavor is at its freshest during that first week).