Cranberry syrup allows you to save all the variety of minerals and vitamins of fresh berries, while having a pleasant and sweet-sour taste.
A versatile recipe for fresh and frozen cranberries
Ingredients
Cranberries – 100 g
Sugars – 50 g
Water – 50 ml
Corn starch – 1 tsp
Method of preparation
If you are using frozen cranberries, there is no need to defrost them, just rinse them in cold water to remove all the frozen ice.
We sort out the fresh stick, remove the spoiled berries, rinse under running water and let dry.
Pour the berries into a saucepan or small saucepan and add sugar. We put it on the stove and heat it up.
Pour 50 ml of cold water into a glass and add one teaspoon of starch to it, stir until completely dissolved. If you add starch to hot water – there will be lumps, if you add starch directly to the syrup – there will also be lumps.
When the syrup boils, add water with starch to it and mix well. In fact, the syrup is ready, but now it is not as thick as you want, so leave the mixture on low heat for 2-3 minutes.
Ready! The syrup can be used immediately, but you can achieve a softer and more homogeneous texture with a little work with a blender.
Ready cranberry syrup can be stored in the refrigerator for two weeks in a tightly closed container.
Easy Cranberry Syrup Recipe
Ingredients
Fresh cranberries – 250 g
Sugar – 1 glass
Water – 1 glass
Method of preparation
In a saucepan, combine cranberries, sugar and water. Bring to a boil over medium heat, reduce heat and simmer until berries begin to burst, about 10 minutes.
Cool and strain through a sieve.
While still warm, pour into a sterile container and close tightly.
Let cool to room temperature, then transfer to refrigerator for storage.
Relevance: 24.08.2019
Tags: Syrup Recipes