Cranberry simple syrup for all your seasonal cocktail needs, like this cranberry gin and tonic. Cheers!
Makes about 2 cups
Preparation: 10 minutes
Steeping: a few hours if you’re in a rush, 24 hours or more for a better result
The cranberry simple syrup
340g (12 oz) fresh cranberries
300g (1 1/2 cups) granulated sugar
375ml (1 1/2 cups) water
Rinse the cranberries then prick them three or four times with a toothpick.
In small saucepan, combine water and sugar over medium heat until sugar is dissolved and simmer for about 5 minutes. Remove from heat and stir in the cranberries.
Cover and allow to cool completely, stirring occasionally – for best results, allow to steep in the fridge for 24 hours or more – then strain the liquid into a clean glass bottle, allowing the cranberries to drain well.
Store in the fridge for up to three months.
You have a few options for the cranberries after you make the syrup…
To garnish those seasonal cocktails – spread the cranberries on a baking sheet so they’re not touching and freeze them. When frozen, transfer to a container to store in the freezer to use as a garnish in place of or in addition to ice cubes.
For use as decoration or just for snacking – spread the cranberries on a sheet of baking paper and coat generously with granulated sugar and allow to dry. Store in an airtight container in the fridge.
Cranberry gin & tonic
1 jigger (44ml or 1 1/2 ounces) gin
1/2 jigger (22ml or 3/4 ounce) cranberry simple syrup
5 frozen cranberries
an ice cube
twist of lemon peel to garnish
In a medium sized glass, add the gin and the cranberry simple syrup, fill to 3/4 with tonic water, add frozen cranberries and an ice cube and garnish with a twist of lemon peel.