Cranberry Simple Syrup: Drinks Should Be Pretty

cranberry simple syrup cocktail

Before I got into the kitchen today, I did a major overhaul and clean of my countertops and pretty much every surface in my kitchen.

So my recipe testing got off to a late start- but cleaning the kitchen itself, took me all of a half-hour. I told you before, but I will sing it from the roof-tops: I loooove my e-Cloth goodies. I can do a once-over in almost no time at all, and it makes a huge difference in time savings. I used the stainless cleaner with scrubbies, a window cleaner to polish all the stainless, and the general cloth to clean all the counters and the sink.  And only then….did I use my Aqua Sprayer Mop….oh Lawd! I cannot wait for someone to win one- I love mine so much! I think my family thinks that company is always coming now, since my house is actually clean!

Anyhoo. After all that excitement, I got to mess it up again. Remember when I posted the pictures of what I wanted to make this week, on Monday’s post? Well, one of the things I wanted to do was to make some drinks that looked sparkly and red and tasted like Thanksgiving. Enter Cranberry Simple Syrup. I shared how easy Simple Syrup is to make before, in my Tom Collins recipe, but letting it cook with the cranberries, turns it a beautiful red, and festive color.cranberry simple syrup

I love.

cranberry simple syrup cocktail


The Recipe?

Simple Syrup, if you remember from this post, is:

  1. 1 part water
  2. 1 part superfine sugar
  3. Simmer both until the sugar dissolves completely (about one minute). Cool completely and store.

But when you add the cranberries…It becomes:

  1. 1 part water
  2. 1 part superfine sugar
  3. 2 cups cranberries
  4. Bring all to a simmer over medium heat, and then lower to a very-low simmer for 10 minutes (keep very low heat, so it is not breaking the cranberries up). Cool completely, and strain out the cranberries, reserving them, and store the syrup.
  5. It keeps for about 2 weeks in the fridge. If it lasts. Good luck with that.

How to serve it?

Add 2 Tablespoons to a glass of white wine, champagne, or prosecco.


Add 4 tablespoons to some vodka and sprite (or seltzer).


If you just want a fruity “soda”, add 4 tablespoons to some seltzer, and you have cranberry soda- garnish with a lime and…

What do you do with the reserved cranberries?

Throw them in the cocktail that you made of course! They are a garnish…


Wait until they’ve cooled, and then roll them in sugar. Spread them onto a cookie sheet to dry for about an hour. TADAH: Candied Cranberries!

Which, by the way, is the way Martha even does it, I think. You can serve candied cranberries over ice cream, a garnish for cakes, or with brie for a yummo appetizer, or just bake some cranberry muffins with them- I could go on. Trifecta of win. cranberry simple syrup cocktail

 Linking with: Tasty Tuesday, Katherine’s Corner,
Full Plate Thursday, Gator Mommy


Easy Stove Top Ratatouille

I love this meatless dish that is all veggies. This Ratatouille  is more like an italian stew, than a side dish. I serve it with meatballs, instead of pasta, but if you want to keep it vegetarian, this can stand alone with some grated cheese, and a nice glass of red.


Of course, you will wonder: there is spinach in this? No…but I added it, because I had it and it is green and pretty, and I loved it. Feel free to add it too if you have it, but it isn’t required for the recipe!

Easy Stove Top Ratatouille


  • 1 small onion
  • 1 clove garlic
  • 1 red pepper chopped roughly
  • 1 yellow pepper chopped roughly
  • 1 small eggplant
  • 1 small zucchini
  • 1 8oz package mushrooms
  • 1 cup chopped tomatoes
  • 1 Tbsp. dried basil or 1/4 cup fresh
  • 1 tsp. dried thyme or oregano
  • salt/pepper to taste
  • 2 Tbsp. olive oil


In a large pan add the oil and heat to medium.

Add the onion and garlic and cook just until soft.

Add the zucchini and eggplant and cook for 8-10 minutes until it is getting a bit of color to it.

Lower to heat to low/medium.

Add the rest of the chopped vegetables, and salt and pepper lightly.Add the herbs.

Cover the pan, and continue to cook on low/medium until all the vegetables are cooked soft.

Serve with grated cheese or hot flaked pepper.


 Linked with some Meatless Monday ladies:  Tina, Deborah, and AnnMarie.

Menu Planning: A Thanksgiving Week

HAG Menu PlanIt is Thanksgiving week, my friends! It is honestly one of my favorite holidays because it about my favorite things: food and family.

While I can’t always share it with all the family that I’d like to, I still get to share the dedicated time and love with my people. I am so lucky…and cannot complain. No I cannot.

So, I have a slight obsession with the vibrant color and tart taste of cranberries. It seems to be all that I want to make or look at on Pinterest.  Here are the top 3 little things that I want to make:

Bake Brie Bites from A Spicy Perspective

And this:

Cranberry Salsa from Secrets of a Modern Mama

And because I am slightly cranberry obsessed, I want to make this infused simple syrup in order to make these:

Easy Thanksgiving Cocktails from Crazy Organized

Don’t these recipes look festive?! I am so excited to start working on these this week!

For the big-day, I only get to bring, an appetizer. That is it. For someone that likes to cook, and that has to feed picky eaters, that is a problem. So I am planning to make my Chocolate Cream Pie for the kids, and trying my hand at rolls. Always tricky for someone who can’t for the life of me get the yeast to proof- So I will try.

The rest of the week as far as dinner is:

November 22- 29

For the first 3 days before Thanksgiving, I am doing smoothies, kale salads, and grilled chicken on salads for my lunches and the kids are all set with their snack-fest and sandwiches.

I wish you a wonderful week, and let me know if you make anything wonderful!

By the way, you HAVE to try to win this Aqua Spray Mop from e-Cloth…
I have been using mine and it is awesome!

I am linking up with OrgJunkie.