Cranberry and cinnamon are both favourite holiday flavours. This ruby red syrup is as pretty as it is delicious and it makes a wonderful hostess gift. You can find nice small jars or bottles at many dollar stores. While I usually give it a starring role in festive cocktails and mocktails, you could also reduce it down to thicken it and use it as a glaze on poultry or pork.
- 1.5 cups fresh or frozen cranberries
- 3/4 cup (180 mL) white sugar
- 3/4 cup (180 mL) water
- 2 cinnamon sticks
- In a medium saucepan, combine cranberries, sugar, water and cinnamon sticks. Stir to blend.
- Cover pan and bring to a boil over medium-high heat. Watch the pot carefully and reduce heat as needed so it doesn’t boil over.
- As soon as it is boiling, reduce heat to low and let simmer 15 minutes until cranberries have softened.
- Remove cinnamon sticks and strain mixture through cheesecloth into a glass measuring cup (for easier pouring).
- Refrigerate until no longer scalding hot and pour into jars with tight fitting lids.
- Refrigerate for up to one month; freeze for longer storage (don’t fill the jars as full if you are freezing them).
- Be sure to include a recipe or two for cocktails/mocktails when gifting – I’ve offered one of my favourites below.
Makes 1 cup (250 mL) of syrup.
- 2 ounces (60 mL) vodka
- 1/2 ounce (15 mL) Triple Sec or other orange liqueur
- 1 ounce (30 mL) cranberry-cinnamon syrup
- 1/2 ounce (15 mL) freshly squeezed lime juice
Fill a cocktail shaker (or clean jar with a tight lid) with ice. Add vodka, Triple Sec, cranberry-cinnamon syrup and lime juice. Cover and shake for 1 minute to thoroughly blend and chill the drink. Strain into a martini glass and garnish with either fresh cranberries, a lime slice or an orange slice. For a mocktail version, shake syrup and lime juice over ice; strain into glass and top with soda water. (Makes one cocktail)