25 Nov Syrup Recipes
Tart, sweet and good to eat. Well, good to pour on turkey.
2 pounds fresh or frozen cranberries (8 cups), chopped
2-3/4 cups sugar
2-1/2 cups water
In a large saucepan, combine the cranberries, sugar and water, and bring to a boil. Simmer over low heat, stirring frequently, until the sugar dissolves, the cranberries have completely softened, and the mixture is bright red; about 20 minutes. Strain the mixture through a fine sieve over a heatproof bowl, pressing to extract all the syrup; discard the solids. Let the syrup cool completely, and then funnel it into glass bottles and refrigerate until chilled; about 1 hour. Shake before serving. Makes 3 cups.
2 cups pomegranate juice (or juice of 4-6 pomegranates)
1 cup sugar
Prepare fresh pomegranate juice:
For 2 cups of juice, cut 4–6 large pomegranates in half and juice them with a citrus juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside. Combine juice and 1 cup of sugar in a small saucepan and bring to a boil. Reduce heat and simmer about 20 minutes until reduced to 1 cup of liquid, stirring frequently. Remove from heat and cool. Store in a tightly closed jar or container in the refrigerator for up to 2 months. Makes 1 cup.
6 oz rhubarb, washed and cut into 1/2” chunks
2 cups water
2 cups granulated sugar
Combine all of the ingredients in a large saucepan and stir. Place over high heat and bring to a boil. Once the mixture boils, reduce the heat to low and simmer until the rhubarb is falling apart and the color has bled into the syrup, about 20 to 25 minutes. Skim any foam that rises to the top. Remove from heat and, using a fine-mesh strainer, strain and discard the rhubarb solids. Let the syrup cool to room temperature, and then transfer it to a glass container, seal and store in the refrigerator for up to 3 weeks. Makes 1-1/2 cups. Enjoy!