Breakfasts, Christmas, Condiments, Gluten-Free, Holidays
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Cranberry Sauce Syrup

Cranberry SyrupJust in time for Christmas brunch! I’ve said it before and I’ll say it again—I’m a super fan of the tartness cranberries boast, and I certainly was not going to pass up the opportunity to pair them with one of my favorite foods ever: pancakes. ‘Tis the season.

Along with the cranberry syrup, I added a couple of layers of cashew cream to the pancakes pictured for an extra dose of holiday joy and deliciousness. And, might I also suggest putting a bowl of Blueberry Syrup on your holiday breakfast table? I think a spoonful of each would be twice as nice.

(Oh, and here’s my recipe for Gluten-Free Grain-Free Pancakes.)

Happy holidays everyone!

Cranberry Syrup
Ready in:
25 min
Yeilds: about 3 cups

2 cup cranberries
1/4 cup brown sugar
3 tablespoons butter
1 tablespoon lemon juice
1/2 cup maple syrup


  1. In a medium saucepan on medium-low heat, melt butter, then stir in 1/4 cup of water, lemon juice, and brown sugar. Stir until sugar is melted, about one minute.
  2. Add cranberries, stirring occasionally until most of them have burst, about 5 minutes. (They do this little mini-exploding-like thing when they get hot that is more cute than scary—though stay backed up a bit—every once in a while a tiny little drop goes far enough hit bystanders.)
  3. Use the back of a fork to gently smash them, allowing juices to flow out.
  4. Reduce to low heat and simmer for 15 minutes, stirring occasionally. Remove from heat.
  5. Stir in maple syrup.
  6. Serve warm, or refrigerate, covered. It should be good for a week or so.

Cranberry Syrup Cranberry Syrup

1 Comment

  1. Pingback: 25 Best Homemade Cranberry Sauce Recipes

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