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Cranberry is definitely one of my favorite Christmas flavors (as is evidenced by my collection of already-published cranberry recipes). I love intense flavor, and cranberries definitely offer intensity. Add to that the fact that cranberries offer a beautiful red color to any recipe, and you’ll know why this food blogger enjoys using them in copious amounts during the holidays. 😉
This simple cranberry syrup (which thickens to more of a sauce consistency once refrigerated) is great on…
I bet it would be good on pork loin or grilled chicken as well!
As always, check out the Notes section of the recipe for tips, extra allergy info, and/or answers to FAQs. Check out the “suggested products” section below the printable recipe to see the products I use and recommend. You can also find links to these products in the recipe itself. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission to help defray the costs of running this blog (at no extra charge to you). To those of you who faithfully remember to buy through my links – thank you so much! You help me keep this blog (and the free recipes) going!
You may also enjoy:
- Starting THM
- my recipe index
- my recipes grouped by fuel type, allergy info, and theme
- Christmas-themed recipes
- cranberry recipes
Wouldn’t a cookbook make the perfect Christmas gift? My new cookbook, Necessary Food, is going to be released December 9th! Click here for more details. Included in the cookbook is a recipe for a no-bake cheesecake that would be perfect smothered in this cranberry syrup!
- Combine all the ingredients in a small saucepan (add the glucomannan while whisking so it doesn't clump). Bring to a boil, then simmer until thickened to a syrup consistency. Store in the refrigerator.