Cranberry Maple Syrup

Karen Covey
This is a simple way to elevate weekend pancakes, ready in just 10 minutes. Tart cranberries add beautiful color to maple syrup, making them feel very festive, perfect for celebrating the holidays. Be sure to save the reserved pulp and use it as a topping for yogurt and cereal or ice cream (or you could even fold it into your pancake batter). This vibrant and beautiful syrup also makes a quick and unusual housewarming gift.
Servings 1 cup


  • cups fresh or frozen cranberries
  • 1 cup maple syrup


  • In a saucepan, bring cranberries and maple syrup to a boil over medium-high heat. Reduce heat to low, and simmer for 5 to 10 minutes or until cranberries start to pop. Using a spatula, slightly crush cranberries until all are popped and mashed.
  • Remove from heat and allow to cool to room temperature.
  • Strain through a fine-mesh sieve, cover, and refrigerate until ready to use.