Author: Nicole
- 1 cup fresh cranberries
- 1 cup raw sugar
- 1 cup water
- 3 sprigs of fresh thyme
- 6 juniper berries
- Bring cranberries, sugar, water, thyme and juniper berries to a boil in a medium saucepan set over medium-high heat. Stir sugar until it completely dissolves.
- Let mixture boil for 2 minutes, breaking up cranberries with the back of a wooden spoon to break them down.
- Remove the pan from the heat and set aside to cool to room temperature allowing the flavors to deepen – about 2 hours.
- Once cooled, pour syrup through a strainer and discard the solids. Pour it once again through the strainer to remove any small solids (you’ve now double strained the syrup).
- Store in a glass jar. Keeps about 2 months in the refrigerator.
* Recipe can easily be doubled or tripled - just use a larger pan for heating.
* If you don’t have raw or Turbinado sugar, you can use regular white sugar.
Recipe by Riegl Palate at https://www.rieglpalate.com/cranberry-thyme-syrup/
3.2.2925