This Cranberry Simple Syrup will add a burst of tangy sweetness to your favorite drinks, desserts, and more! Just 20 minutes and three simple ingredients are all you need to whip up this vibrant syrup!
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While cranberries are most popular at Thanksgiving and Christmas, there’s no reason they can’t be enjoyed all year long.
Fresh cranberries are typically only available at most grocery stores during the holiday season, but thankfully you can buy frozen ones any time of the year!
This cranberry syrup turns out great using either fresh or frozen berries, and it packs a punch of tart and sweet flavor that’s perfect for jazzing up a variety of dishes.
For more simple syrup recipes, be sure to check out my Watermelon Syrup, Pineapple Syrup, and Banana Syrup next.
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Ingredients
These are the three simple ingredients you’ll need to make this cranberry syrup recipe.
- Cranberries: Feel free to use fresh or frozen cranberries.
- Granulated Sugar: Sweetens and balances the tartness of the cranberries. It also helps thicken the syrup.
- Water: Helps to dissolve the sugar and break down the cranberries, and allows the syrup to achieve the right consistency.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Cranberry Rosemary Simple Syrup: Add a sprig of fresh rosemary along with the cranberry in the saucepan to add a hint of rosemary flavor to the syrup.
- Spiced Cranberry Syrup: Try adding a bit of cinnamon, nutmeg, ginger, and/or cloves to the mixture for a spiced version.
- Flavored Extracts: Add a touch of vanilla and/or orange extract to change up the flavor profile.
- Refined Sugar-Free: Swap the granulated sugar for coconut sugar for a refined sugar-free version. Note that this will alter the color and flavor slightly as coconut sugar is darker and tastes similar to brown sugar.
How to Make Cranberry Simple Syrup
Get started making this easy recipe by first rinsing your cranberries.
Step 1: Add ingredients to the saucepan. Add the cranberries, water, and sugar to the saucepan.
Step 2: Cook. Bring the mixture to a boil. Then lower the heat and simmer until the cranberries burst. Remove the mixture from the heat to allow it to cool.
Step 3: Strain. Place a strainer over a container to remove the solids from the syrup.
Step 4: Store. Transfer the finished syrup to a glass jar or bottle for storage.
Serving Suggestions
There are so many great ways to enjoy this homemade syrup. Here are some ideas:
- Cranberry Simple Syrup Cocktails: This syrup will add a flavorful twist and bright pop of color to your favorite cocktails. Try a cranberry margarita, cranberry vodka, cranberry gin and tonic, cranberry mimosa, and more. This cranberry mojito is one of my favorite ways to use this syrup!
- Cranberry Syrup for Drinks: You can add a touch of this sweet-tart syrup to non-alcoholic drinks too, whether it’s your favorite mocktail or simply some sparkling water, iced tea, hot tea, or other beverage of choice.
- Breakfast Syrup: This syrup is the perfect pairing for all your breakfast favorites such as oatmeal, yogurt, French toast, oat milk pancakes, oat flour pancakes, and Belgian waffles.
- Dessert Syrup: I love drizzling some of this delicious syrup onto vanilla ice cream, pound cake, angel food cake, and more!
Expert Tips
- Don’t thaw frozen cranberries: There’s no need to thaw frozen cranberries for this recipe. They can be used straight from the freezer, but I do recommend giving them a quick rinse first to remove any ice crystals or freezer burn.
- Simmer until the cranberries burst: Cranberries are high in pectin which is a natural thickener, so once the mixture comes to a boil, you’ll want to be sure to lower it to a simmer until the cranberries burst. This will prevent the syrup from getting too thick.
- Storing: Store the syrup in a mason jar or other airtight container in the refrigerator for up to two weeks.
Recipe FAQS
Cranberries are typically in season from late September through early December. This is when they are harvested and most readily available fresh. However, they can be purchased frozen year-round.
The syrup can be frozen for up to three months. Be sure to freeze it in a freezer-safe container and leave room at the top for expansion. Allow the syrup to thaw at room temperature before using. You can also pour the syrup into an ice tray so that you’ll have individual portions. Once frozen, transfer the cubes to a freezer-safe container, so you can use them as needed.
More Cranberry Recipes
Did you try this recipe? Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!
Cranberry Syrup
Ingredients
- 2 cups fresh or frozen cranberries
- 1 cup water
- 1 cup granulated sugar
Instructions
- Rinse the cranberries and put them in a saucepan with water and sugar.
- Bring the mixture to a boil, then lower the heat and simmer for 10-15 minutes until the cranberries burst.
- Remove from heat and let it cool.
- Strain the syrup into a container to remove solids.
- Transfer to a mason jar or syrup bottle and refrigerate until ready to serve.
- Store in the fridge for up to 2 weeks. Use in drinks or drizzle over desserts.
Notes
- Don’t thaw frozen cranberries: There’s no need to thaw frozen cranberries for this recipe. They can be used straight from the freezer, but I do recommend giving them a quick rinse first to remove any ice crystals or freezer burn.
- Simmer until the cranberries burst: Cranberries are high in pectin which is a natural thickener, so once the mixture comes to a boil, you’ll want to be sure to lower it to a simmer until the cranberries burst. This will prevent the syrup from getting too thick.
- Storing: Store the syrup in a mason jar or other airtight container in the refrigerator for up to two weeks.
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