Ingredients
Equipment
Method
- Add the cranberry juice and honey to a small saucepan.
- Warm gently over low to medium heat, bringing to a boil and then reducing back to a simmer.
- Stir until the honey melts fully into the cranberry juice.
- Keep it just below a simmer for several minutes until the syrup looks smooth and glossy.
- Remove it from the heat and let it cool.
- Pour the syrup into a clean jar, measuring jug or bottle.
- Refrigerate and use wherever you want a bright cranberry liquid honey.
Video
Notes
- Choose a full sugar cranberry juice for the best colour and flavour.
- Raw or regular honey works equally well.
- The syrup thickens slightly as it chills which makes it lovely for drizzling.
- You can scale this recipe up or down depending on your needs.
Storage
- Store in a sealed jar or bottle in the fridge for up to two weeks.
- For long term storage, freeze it in small cubes to use in cocktails or teas whenever you need a splash.
Nutrition information is automatically calculated, so should only be used as an approximation.