AuthordanieldiverI couldn't have Christmas without lots of bottles of prosecco in the house and I couldn't have it without my cranberry syrup at Christmas. Even the colour is enough to liven up the spirits. This amount of syrup is enough for 4 bottles of prosecco. If you feel you will be having more then simply double the recipe for the syrup. Should you have any leftover it's gorgeous drizzled over ice cream or as a syrup for pancakes.
Add the cranberries to a saucepan and push down on the with a potato masher or a can of beans just to help them burst and pop.
Add the water and sugar to the pan. Stir together and turn a medium heat on under the pan. Once it begins to boil allow it to boil for 4 - 5 minutes until the liquid is a deep red. Switch off heat and pass through a strainer into a jug. Allow to cool before storing in an air tight bottle.
Add a little glug of the syrup into a champagne flute and top with chilled prosecco or other fizzy wine of your choice.
Ingredients
Directions
Add the cranberries to a saucepan and push down on the with a potato masher or a can of beans just to help them burst and pop.
Add the water and sugar to the pan. Stir together and turn a medium heat on under the pan. Once it begins to boil allow it to boil for 4 - 5 minutes until the liquid is a deep red. Switch off heat and pass through a strainer into a jug. Allow to cool before storing in an air tight bottle.
Add a little glug of the syrup into a champagne flute and top with chilled prosecco or other fizzy wine of your choice.