Cranberry Simple Syrup

Why You’ll Love This Recipe

I love Cranberry Simple Syrup because I get a satisfying combination of tart berry flavor and clean sweetness in every drop. Fresh cranberries, a strip of orange peel, and a touch of vanilla give the syrup plenty of bright, festive flavor, while the sugar keeps it smooth and pourable.

I also appreciate how simple this recipe is. I simmer a few ingredients in one small saucepan, so I get a homemade syrup with minimal cleanup and none of the artificial taste of many store-bought versions.

Another reason I keep this recipe in my rotation is its flexibility. I can use fresh or frozen berries, adjust the sweetness, and use the syrup in holiday drinks, desserts, and breakfast dishes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements below.)

For the Syrup

• 12 ounces (340 g) fresh or frozen cranberries (about 3 cups)
• 1 cup granulated sugar
• 1 cup water
• 2 strips orange peel
• 1/2 teaspoon vanilla extract
• Pinch of salt

For Flavor (Optional)

• 1 cinnamon stick
• 1 star anise
• 1 teaspoon fresh ginger slices
• 1 tablespoon fresh orange juice
• 1 tablespoon bourbon or orange liqueur, added after cooling

For Serving

• Sparkling water, ginger beer, and holiday punch
• Cranberry lattes and hot tea
• Cosmopolitans, mules, gin cocktails, and prosecco spritzes
• Pancakes, waffles, yogurt, or vanilla ice cream
• Cheesecake or cake layers, for drizzling

Directions

1. I rinse the cranberries under cool water, pick out any soft or shriveled berries, and drain them well.
2. In a medium saucepan, I combine the cranberries, sugar, water, orange peel, and salt. I add the cinnamon stick, star anise, or ginger, if using.
3. I place the saucepan over medium heat and stir until the sugar begins to dissolve.
4. I bring the mixture to a gentle simmer and cook for 10 to 12 minutes, stirring occasionally. The cranberries will pop and burst as they cook, and I mash them lightly with the back of a spoon to release more juice and color. I take care not to boil it hard, since a vigorous boil can make the syrup taste bitter.
5. I remove the saucepan from the heat and stir in the vanilla extract and orange juice, if using. I let the syrup steep for 10 minutes so the flavor deepens.
6. I pour the mixture through a fine-mesh sieve set over a bowl or jar, pressing gently on the berries to extract the liquid. For a clearer syrup, I let it drip without pressing.
7. I let the syrup cool completely, then cover it with a lid and refrigerate it. I shake or stir the syrup before each use.
8. I save the leftover cranberry pulp to spread on toast, stir into oatmeal, or spoon over yogurt, since it works like a quick, tangy jam.

Servings and Timing

I get approximately 1 1/2 cups of syrup, which provides about 24 tablespoons.

• Servings: About 1 1/2 cups
• Prep time: 5 minutes
• Cook time: 10–12 minutes
• Steeping time: 10 minutes
• Total time: About 25 minutes, plus cooling time

The exact flavor depends on the tartness of my cranberries, so I taste the syrup before bottling it and adjust the sugar next time to match my preference.

Variations

• Spiced Cranberry Syrup: I simmer a cinnamon stick, a few whole cloves, and a star anise with the berries for a cozy, mulled flavor.
• Cranberry Orange Syrup: I add extra orange peel and a splash of fresh orange juice for a brighter, citrusy flavor.
• Honey Cranberry Syrup: I replace half of the sugar with honey for a softer, floral sweetness.
• Rich Cranberry Syrup: I use 1 1/2 cups of sugar and 1 cup of water for a thicker, sweeter syrup that lasts longer.
• Cranberry Rosemary Syrup: I add a fresh rosemary sprig while the syrup steeps for a festive, herbal twist.
• Sugar-Free Version: I use a 1:1 granulated sugar substitute, such as allulose or a monk fruit blend, and keep the syrup in the refrigerator for up to 2 weeks.

Storage/Reheating

I prefer using Cranberry Simple Syrup within the first week because the color and fresh berry flavor are at their brightest, but it keeps well in the refrigerator.

I let the syrup cool completely, then transfer it to a clean, airtight jar or bottle and refrigerate it promptly. I keep it refrigerated for up to 2 weeks.

If the syrup thickens in the refrigerator, I warm the jar in a bowl of hot water or microwave it for 10 to 15 seconds, then stir until smooth. I can also add a splash of warm water to loosen it.

I can freeze the syrup in ice cube trays or freezer-safe containers for up to 6 months. I pop out a cube whenever I need a single serving for drinks or desserts.

I always use a clean spoon when I dip into the jar, and I discard the syrup if it looks cloudy, smells sour, or shows any mold.

FAQs

Can I use frozen cranberries?

Yes. I use frozen cranberries straight from the freezer without thawing them. They pop and release their juice as they heat, and they work just as well as fresh berries.

Why is my syrup bitter?

Cranberries are naturally tart, and boiling them too hard or too long can bring out bitterness. I simmer them gently and remove them from the heat as soon as they burst. I also use enough sugar to balance their acidity.

Why do I need so much sugar?

Cranberries are very tart, so they need a generous amount of sugar to taste balanced. For a less sweet syrup, I reduce the sugar slightly and add a little extra orange juice or honey.

Can I use dried cranberries?

I don’t recommend it, since dried cranberries are already sweetened and don’t release much juice. For a quick shortcut, I use unsweetened cranberry juice and simmer it with sugar until slightly thickened.

How much syrup should I use in a drink?

I start with 1 to 2 tablespoons for a glass of sparkling water or ginger beer and adjust to taste. Because the syrup is concentrated, a small amount goes a long way.

Conclusion

Cranberry Simple Syrup is one of my favorite ways to turn a bag of tart berries into a bright, festive, and satisfying sweetener. Juicy cranberries, a touch of orange, and a hint of vanilla come together for a syrup that feels special but takes hardly any effort.

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Cranberry Simple Syrup is a tart, ruby-red syrup made with fresh or frozen cranberries, sugar, and a strip of orange peel. It takes about 20 minutes and adds a bright, festive flavor to drinks. Stir it into sparkling water, cocktails, and mocktails, or drizzle it over pancakes, yogurt, cheesecake, and ice cream. It is perfect for the holidays.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 55 minutes
• Yield: About 1 1/2 cups (24 tablespoons)
• Category: Beverage
• Method: Stovetop
• Cuisine: American

Ingredients

• 12 ounces (340 g) fresh or frozen cranberries (about 3 cups)
• 1 1/4 cups (300 ml) water
• 1 cup (200 g) granulated sugar
• 1 strip orange peel (optional)
• 1 teaspoon fresh orange juice or lemon juice
• 1/2 teaspoon vanilla extract (optional)
• Pinch of salt

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Instructions

1. Combine the cranberries, water, sugar, orange peel, and salt in a medium saucepan over medium heat.
2. Stir until the sugar dissolves completely, about 3 to 4 minutes.
3. Bring to a gentle simmer. The cranberries will begin to pop. Reduce the heat to low and cook for 10 to 15 minutes, lightly mashing the berries with a spoon, until the liquid turns deep red and slightly syrupy.
4. Remove from the heat and stir in the orange juice and vanilla extract, if using.
5. Let the syrup cool for 15 minutes.
6. Pour through a fine mesh strainer into a clean jar or bottle, pressing lightly on the cranberries to extract the liquid. For a clearer syrup, let it drip without pressing. Discard the orange peel.
7. Cool completely, then cover and refrigerate.

Notes

• Frozen cranberries work well: There is no need to thaw them first.
• Don’t boil hard: A gentle simmer keeps the flavor fresh and the color bright.
• Adjust the sweetness: Cranberries are very tart. For a sweeter syrup, add 2 to 3 more tablespoons of sugar.
• Save the cranberry pulp: Spoon it over yogurt or oatmeal, or stir it into a bit of sugar to make a quick sauce for toast or turkey.
• Storage: Keep in an airtight container in the refrigerator for up to 2 weeks.
• Freezing: Freeze in ice cube trays, then store the cubes in a freezer bag for up to 3 months.
• Ways to use it: Mix with sparkling water for homemade soda, add to mulled drinks, gin or vodka cocktails, and champagne, or drizzle over waffles and cheesecake.
• Flavor ideas: Add a cinnamon stick, a few whole cloves, a slice of fresh ginger, or a sprig of rosemary while it simmers.

Nutrition

• Serving Size: 1 tablespoon
• Calories: 30
• Sugar: 7 g
• Sodium: 1 mg
• Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 8 g
• Fiber: 0 g
• Protein: 0 g
• Cholesterol: 0 mg