Cranberry Syrup (and an Intensely Almond Cake)
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Ingredients
- 1/3 cup sugar
- 3/4 cup fresh or thawed frozen cranberries, chopped
- 1/2 cup water
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Preparation
Step 1
Cook sugar in a dry 1 1/2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt.
Step 2
Continue to cook, stirring occasionally with a fork or flat whisk, until sugar is melted and turns a deep golden caramel.
Step 3
Tilt pan and carefully add cranberries and water (caramel will harden and vigorously steam).
Step 4
Simmer over moderately low heat, stirring, until caramel is completely dissolved.
Step 5
Pour syrup through a very fine sieve into a heatproof bowl, pressing hard on solids.
Step 6
Let cool.
Step 7
Save recipe for the next time?
Chef's notes
To use:
Stir into sparkling water, sparkling wine, drizzle over ice cream or yogurt or puddle underneath an intense almond cake.
Play around:
Stir in a couple inches of scraped vanilla bean pulp with the cranberries for a cranberry-vanilla syrup. Add a tablespoon of orange zest in with the cranberries for an orange-hinted cranberry syrup.
