Cranberry-Vanilla Syrup

This cranberry-vanilla syrup is great over pancakes, ice cream, etc. I love it with pumpkin pancakes at Thanksgiving & Christmas time….it’s soooooo delicious! This recipe is easily doubled if needed.

  • 1/2 cup pure maple syrup (organic), Grade B is best
  • 1/4 cup fresh or frozen cranberries, chopped into quarters
    (if using frozen cranberries, simply run them under cool water until thawed enough to cut…which won’t take long)
  • 1 teaspoon vanilla extract

Place maple syrup and cranberries in a small saucepan. Bring to a boil over medium-high heat, stirring occasionally. Let boil for about 1 to 2 minutes, or until cranberries are softened. Remove from heat and add vanilla extract. Serve immediately.

Makes 1/2 cup.

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Disclaimer: The information in this post is meant for educational purposes only. It is not intended as a substitute for professional medical advice. None of the opinions are meant to diagnose or treat any disease or illness. You should always consult your healthcare provider.


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  1. […] with any of the following – real maple syrup, fresh whipped cream, chopped pecans, or some cranberry-vanilla syrup……Yummmm! The pancakes benefit from and overnight soaking, which in-turn will benefit […]

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