Cranberry Maple Syrup
Adding cranberries to maple syrup not only makes for a beautiful ruby hue, but the sour berries balance the syrup, making for a bright, sweet-tart burst of flavor with each bite. Very easy to make and creates an extra delicious waffle, pancake, or slice of french toast.
Servings 2 cups
Ingredients
- 6 oz [170 g] fresh or frozen cranberries
- 2 tablespoons water
- Pinch salt
- 1 1/2 cups [510 g] maple syrup
Instructions
- In a medium saucepan, combine the cranberries, water, and salt, and heat over medium-low heat until the cranberries are broken down, 4 to 5 minutes. Remove from the heat, pour in the maple syrup, and stir to combine. Let cool to room temperature, then transfer to a container and refrigerate for at least 8 hours before using. The syrup will keep, in an airtight container in the refrigerator, for up to 1 week.
- For a smoother syrup: Place the warm, broken down cranberries into a food processor and pulse until smooth, 6 to 8 one-second pulses. Add the maple syrup and pulse again to combine, 3 to 4 one-second pulses.
Notes
Variation: Raspberry, Blueberry, or Blackberry Syrup - replace the cranberries with equal parts berry and follow the directions for cooking. I don't use the food processor when making the berry version, but you could for a very smooth syrup.