I adapted the recipe for cranberry syrup from Eat Boutique (Cranberry Champagne Cocktail) and really love it. I usually buy fresh cranberries and use them in season and freeze the rest to be used later.
- 1 cup plus 3 tablespoons palm sugar (or 1/2 cup brown sugar and 1/2 cup and 3 tablespoon granulated sugar)
- 1/2 cup water
- 1/4 cup fresh cranberries
- In a saucepan over low heat add the sugar and the water; stir. Cook until the sugar is dissolved, about 8 minutes. Do not bring to a boil, keep at low heat.
- Add the cranberries, stir, and remove from the heat. Let cool. Bottle and then store in refrigerator until ready to use.
The sweet and tart tastes of the cranberry and Myer orange are refreshing and really goes well with my homemade yogurt or piece of toast. Yummy :))