Holiday Cranberry Lemonade

First, make the cranberry simple syrup. Combine cranberries, water and sugar in a medium sized saucepan. Bring the ingredients to a simmer and then reduce the heat, stirring occasionally for about 12 minutes or until the cranberries are tender. Martha’s recipe says not to allow the berries to burst, but it is okay for a few to pop and I found it impossible to not let a few burst.

Remove from heat, strain out the cranberries and reserve the simple syrup. Toss away the whole berries or save them for another recipe.

While your simple syrup is cooking juice the lemons and remove any seeds.

Add water, lemon juice, simple syrup and cinnamon into a large pitcher or bowl. Mix well. You will notice the cinnamon doesn’t thoroughly mix in. That’s OK! It will leave a beautiful and small ring of cinnamon around each glass when served.

Simple syrup recipe from Martha Stewart.

Just when you thought lemonade season was over…I brought it back. But it’s different this time. Unexpected ingredients like cranberry simple syrup and cinnamon pair with tart fresh squeezed lemons for something special. And if icy cold and refreshing just isn’t your thing right now, toss the lemonade ingredients in a crockpot and serve it warm. It’s delicious either way. Hello new holiday staple drink!