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This sweet-tart cranberry syrup only takes a few ingredients and pairs beautifully with the single-serve cornbread waffle I posted today! Click here to check out the waffle recipe.
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…
- waffles
- pancakes
- toast
- Greek yogurt
- cottage cheese
- cheesecake (or these 5-Ingredient Cheesecakes)
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!
- 1 c. cranberries, chopped
- 1 c. water
- 2-3 tsp. THM Super Sweet Blend (or more, to taste)
- ½ tsp. vanilla extract
- ¼ tsp. glucomannan
- 1/16 tsp. (2 doonks) THM Pure Stevia Extract Powder
- Dash salt*
- 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.
Suggested products:
Briana ~ I have been so blessed by your recipes, and your blog posts. I have some questions about blogging – would you be willing to c hat with me abit on that subject via emails? I won’t take alot of your time, but I do want to discuss it a little.
Please send me an email, so I can connect with you there.
Thank you.
Bonnie
Hi Bonnie! Feel free to contact me via the contact form on my website with any specific questions you have. 🙂 https://www.briana-thomas.com/contact/
You may also want to check out some of my blog posts with blogging tips: https://www.briana-thomas.com/indexes/lifestyle-posts/blogging-success-series
This one is really old, but it has a lot of helpful links at the bottom: https://www.briana-thomas.com/how-i-switched-from-blogger-to-wordpress-org-and-started-monetizing-my-food-blog-ready/
Just curious…what is a doonk? Please and thank you!
A “doonk” is the term coined by Trim Healthy Mama for the 1/32 tsp. measuring scoop that comes in most pure stevia extract powders. 🙂
Thank you.
Do you think I could freeze this syrup?
I haven’t tried it, but I’m pretty sure you could. I know that the Slim Belly Jelly from the THM book can be frozen, and this is similar.
Can I use stevia. Liquid instead of powder? I don’t have powder. 2. Also , I have xanthum gum not the glucc. How can I sub these two items for the ones u list?
You can use liquid stevia but it may not measure the same as the powder I used. Just sweeten to your taste with whatever sweetened you prefer. 🙂 Xanthan gum and glucomannan can usually be substituted in a 1:1 ratio.