This is essentially a recipe for sweet cranberry compote. Just add a few tablespoons to a glass, top with tonic water (if it wasn’t 1pm when I made this, there’s a chance I’d have also tipped in some gin… cocktail recipe spin-offs to come), and you’ve got yourself a classy Christmas sipper.
Cranberry Thyme Spritzer
- 2 cups cranberries (fresh or frozen)
- 1/2 cup coconut sugar (it’s significantly lower on the glycemic index chart than conventional sugar, plus it’s got a subtle caramel flavour that I really enjoy)
- 1 1/2 cup water
- About a dozen sprigs fresh thyme
Rinse and pick over the cranberries. Add cranberries and water to pot.
Bring to a boil and let simmer until the berries begin to burst. (Note: I always cook cranberries on the back burner, sometimes they really spit juice at you as they burst… not an easy stain to remove; plus, it’s really hot!) Stirring with a fork, help the cranberries along by squishing them against the sides of the pot.
When most of the cranberries have burst, stir in the coconut mixture one spoonful at a time. Toss in the thyme.
Continue to simmer and stir until the mixture thickens to your desired consistency. It takes a good 15-20min. for the mixture to noticeably reduce.
Add approx. 2 tbls to each glass. Top with desired tonic water or soda, and throw in an extra thyme sprig and a few cranberries for show.
Store remaining mixture in the fridge in an airtight container.