Oregon Grape Syrup

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.

5 from 1 vote

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Course: Condiment

Cuisine: American

Diet: Gluten Free, Vegan

Cook Time: 30

Total Time: 30

Servings: 20 Servings

Calories: 100kcal

Author: Hilda Sterner

Equipment

1 medium saucepan
1 syrup jar

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).

Nutrition

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