Cranberries aren’t just for Thanksgiving. I love to use them all winter long. They are bright, beautiful, high in vitamin C and antioxidants and of course they are lower in sugar than most fruits.
This recipe will yield enough syrup for a double batch of waffles or to save some to drizzle over your favorite keto friendly ice-cream or yogurt.
Place all the ingredients in a medium sauce pan and bring to a boil over high heat.
Reduce heat to medium and simmer the sauce until the cranberries burst and the sauce begins to thicken. This should take about 5- 10 minutes.
When the sauce is cooked remove the cinnamon stick and allow it to cool slightly.
Pour the sauce into a fine sieve placed over a mixing bowl and push it through with a spatula or the back of a large spoon. Continue working until all you have left in the strainer is skin and pulp and all the liquid is in the bowl.
You should have a ruby red, glossy syrup.
You can leave the sauce whole if you prefer and serve as is. It will be nice and chunky. Yield: approximately 2 cups of syrup