This syrup is so simple and full of festive flavor! I poured a generous amount over cubed pound cake, but it would also be great with pancakes, ice cream or even oatmeal (zest up that everyday favorite breakfast food!).
- 1 lb cranberries, chopped
- 1 ¼ cup sugar
- pinch of salt
- 2 Tbsp cabernet or merlot
- 1 cup water
- 1 Tbsp lemon juice
Combine cranberries, water, sugar, wine and salt in a medium saucepan.
Bring to a boil, then reduce heat to simmer for about 10 minutes. The mixture will be a deep red color.
Strain the mixture through a fine sieve. I used a larger sieve and a coffee filter, but this took a while. Try not to agitate the berries while they strain. Stir in the lemon juice.
Serve! (I told you it was fast)