This simple syrup recipe combines whole cranberries with lemon and ginger for making batches of holiday cocktails and mocktails. Just mix with your favorite liquor, sparkling wine or sparkling water . It also provides a festive garnish of sugared lemon peel and whole cranberries, so you're ready for your holiday party.
Keyword holiday cocktail
Prep Time 5minutes
Cook Time 5minutes
Author Lynne Curry
21/4-inch thickslices unpeeled fresh gingerroot
Use a sharp vegetable peeler to cut 6 thin strips from the lemon and set them aside. Line a small tray or plate with 1 cup of the sugar.
Combine the remaining 1 cup sugar with the cranberry juice in a small saucepan. Bring to a boil over medium heat, stirring to dissolve the sugar. Reduce the heat and simmer for 5 minutes to make a simple syrup.
Remove from pan from the heat and add the reserved lemon peel, cranberries and ginger. Cover and steep for at 15 minutes.
Use a spoon to fish out the lemon peel and place it on the prepared tray of sugar. Lift out 18 of the plumpest cranberries and place them on the sugar. Toss the lemon peel and roll the cranberries around in the sugar until evenly coated. Transfer to a cooling rack to dry completely, about 2 hours or overnight. (You can store the excess sugar in a jar for sugar coating more fruits or another use.)
Puree the rest of the cranberries and the ginger in the pot with an immersion blender or use a food processor, Pass the mixture through a fine meshed strainer into a storage jar. Discard the solids. You'll have 1 1/2 cups (12 ounces) cranberry simple syrup.
For each cocktail or mocktail, use 1-2 ounces of cranberry syrup to taste. Garnish with the sugared lemon peel and cranberries.