Oregon grape syrup is a tangy, deep purple syrup made from wild berries native to the Pacific Northwest. Its bold, tart flavor adds a vibrant touch to ice cream, cocktails, and even works as a meat glaze. Make sure to try this delicious syrup the next time you forage Oregon grape holly!
Last year, we had a bumper crop year for Oregon grape. I picked and froze 3 gallons! I used some to make my mixed berry jam, Oregon grape jelly, and Oregon Grape wine. Since I'm still finding frozen bags of Oregon grapes in my freezer, I also decided to make Oregon grape syrup. It's thick, tart, sweet, and perfect over vanilla ice cream, waffles, and more!
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What is Orgeno Grape?
Oregon grape (Mahonia spp.) is a native North American shrub known for its vibrant yellow flowers and deep blue berries. While too tart to eat raw, these berries shine in various culinary creations, offering a unique flavor profile reminiscent of cranberries.
Ingredients & Substitutions
- Oregon Grape Berries: 1 quart fresh or frozen, washed Oregon grape.
- Sugar: Granulated sugar
- Lemon Juice: Fresh or bottled lemon juice
- Optional Ingredients: Cardamom pods, cinnamon stick, and whole cloves to enhance the flavor.
*See full list of ingredients & quantities in recipe card.
- Add Oregon grapes to a medium saucepan and cover with 2 cups of water. Add cinnamon stick, cardamom pods, and whole cloves.
- Bring to a boil, then reduce heat to low-medium. Simmer for 15 minutes. Use a potato masher to crush the berries to release their juices.
- Place a fine mesh sieve over a bowl, then transfer berries into it in batches. Use a spatula to push and stir berries to extract their juice. Discard berries and seeds.
- Rinse the saucepan, then add strained Oregon grape juice, sugar, and lemon juice.
- Simmer over medium, while whisking to dissolve sugar, for 15 minutes or until slightly thickened. Skim foam off the surface.
- The syrup will thicken once completely cool. If runny, once cool, simmer a bit longer. Bottle cooled syrup and store in the refrigerator.
Serving Suggestions
Oregon grape syrup has a bold, tart flavor with earthy undertones, similar to cranberries or unsweetened blueberries. Here are several ways to enjoy it:
Sweet Uses
- Pancakes & Waffles – Drizzle it over breakfast items for a tangy alternative to maple syrup.
- Ice Cream or Yogurt – Swirl into vanilla ice cream, Greek yogurt, or coconut yogurt for a bright, fruity contrast.
- Cocktails & Mocktails – Mix into sparkling water, lemonade, or a gin-based cocktail for a unique twist.
- Cheesecake or Panna Cotta – Use as a topping for creamy desserts to balance sweetness.
- Fruit Salad Glaze – Combine with a bit of honey and lemon juice as a dressing.
Savory Uses
- Glaze for Meats – Reduce with garlic, rosemary, and a splash of vinegar for a glaze over pork, lamb, or duck.
- Salad Dressing – Mix with olive oil, mustard, and shallots for a vinaigrette.
- Cheese Pairing – Serve as a condiment with soft cheeses like brie or goat cheese, or aged cheddar.
Baking & Preserving
- Muffin or Cake Add-In – Use in a glaze for lemon loaf or berry muffins.
- Jam Alternative – Spread thinly on toast or scones.
Storage
Store Oregon grape syrup in sterilized jars. You can also water bath Oregon grape syrup in mason jars. This recipe makes 2 ½ cups of syrup. Store canned jars in a cool, dark place. Once opened, refrigerate and consume within three months.
Foraging Oregon Grape: Identification and Harvesting Tips
Identifying Oregon Grape
- Appearance: Glossy, holly-like leaves; clusters of small, deep blue berries.
- Habitat: Commonly found in the Pacific Northwest, thriving in forests and open woodlands.
- Season: Berries ripen in late summer to early fall.
Harvesting Tips
- Safety: Wear gloves to protect against thorny leaves.
- Selection: Choose fully ripe, deep blue berries for optimal flavor.
- For more tips, check out my guide on foraging Oregon grape!
Safety and Edibility:
- While the berries are edible, the seeds are bitter, and eating large quantities raw may cause discomfort.
- Pregnant women should not eat Oregon grapes because they contain a chemical called berberine, which may harm the fetus. (WebMD)
Health Benefits of Oregon Grape
- Nutritional Profile:
- Rich in vitamin C and antioxidants.
- Medicinal Uses:
- It contains berberine, which is known for its antimicrobial and anti-inflammatory properties.
- Traditionally used to support digestive health and treat skin conditions.
- Caution:
- Consult with a healthcare provider before using medicinally, especially during pregnancy.
FAQ
While technically edible, Oregon grapes are extremely tart and contain bitter seeds, making them unpalatable for most people. This is one of the reasons that they are usually prepared with sugar to make jams, jelly, and syrup.
Pick them after the first frost, or combine them with sweeter fruits like apples, or add sweeteners during cooking to balance the flavor.
Yes, the plant contains berberine, which has antimicrobial and anti-inflammatory properties. It's traditionally used to support digestive health and to treat skin issues.
Pro Tips
- Harvest after the first frost if possible. Frost mellows the bitter/tart flavor.
- Freeze berries to break down cell walls and to make them easier to juice. Freezing them also reduces their bitterness.
- Use lemon juice sparingly. Oregon grape is already acidic; only add lemon if you want a brighter edge.
- If you don't like the spices I've suggested, try ginger slices, orange peel, or a splash of vanilla!
- When straining the juice, don't forget to occasionally scrape the bottom of the strainer to remove the thick pulp/juice that collects on the bottom of the strainer. You will want to add that to the juice.
- If the syrup isn't thick enough once refrigerated and completely cool, you can simmer it longer to thicken it. If it's too thick, shake the bottle; if it's still too thick, dilute by simmering with a little more water.
- If you're not canning, store the syrup in sterilized bottles in the fridge (lasts for 2-3 months).
More Foraging Recipes
If you enjoy this Oregon grape recipe, check out these other foraging recipes!
Recipe
Oregon Grape Syrup
Equipment
Ingredients
- 4 cups Oregon grapes
- 2 cups water
- ⅓ cinnamon stick
- 5 cardamom pods
- 4 whole cloves
- 2 cups granulated sugar
- 1½ tablespoon lemon juice
Instructions
- Add Oregon grapes to a medium saucepan and cover with 2 cups of water. Add cinnamon stick, cardamom pods, and whole cloves.
- Bring to a boil, then reduce heat to low-medium. Simmer for 15 minutes. Use a potato masher to crush the berries to release their juices.
- Place a fine mesh sieve over a bowl, then transfer berries into it in batches. Use a spatula to push and stir berries to extract their juice. Discard berries and seeds.
- Rinse the saucepan, then add strained Oregon grape juice, sugar, and lemon juice.
- Simmer over medium, while whisking to dissolve sugar for 15 minutes or until slightly thickened. Skim foam off the surface.
- The syrup will thicken once completely cool. If runny, once cool, simmer a bit longer. Bottle cooled syrup and store in the refrigerator.
Notes
- Harvest after the first frost if possible. Frost mellows the bitter/tart flavor.
- Freeze berries to break down cell walls and to make them easier to juice. Freezing them also reduces their bitterness.
- Use lemon juice sparingly. Oregon grape is already acidic; only add lemon if you want a brighter edge.
- If you don't like the spices I've suggested, try ginger slices, orange peel, or a splash of vanilla!
- When straining the juice, don't forget to occasionally scrape the bottom of the strainer to remove the thick pulp/juice that collects on the bottom of the strainer. You will want to add that to the juice.
- If the syrup isn't thick enough once refrigerated and completely cool, you can simmer it longer to thicken it. If it's too thick, shake the bottle; if it's still too thick, dilute by simmering with a little more water.
- If you're not canning, store the syrup in sterilized bottles in the fridge (lasts for 2-3 months).
Hilda Sterner says
I hope you enjoy this Oregon grape syrupa as much as we do!