This Cranberry Simple Syrup is bright, tart, and jewel-red — an easy homemade syrup that elevates cocktails, mocktails, or a scoop of vanilla ice cream. Made with just cranberries, sugar, and water, it captures holiday flavors but is equally refreshing in a summer spritzer.
Flavored simple syrups are a quick way to add distinct sweetness and color to drinks, yogurt, and desserts. Fresh cranberries yield a stunning ruby syrup with a tart-sweet balance that works beautifully in holiday cocktails or light summer beverages. If you enjoy making homemade syrups for drinks and desserts, this recipe is worth keeping on hand.
Why You’ll Love This Recipe
- Made with three simple ingredients that are easy to find
- Gorgeous ruby color with a bright tart-sweet flavor
- Keeps up to 2 weeks in the refrigerator
- Freezes well for longer storage
- Versatile for cocktails, mocktails, and desserts
Ingredients That Matter
This recipe is ideal for home mixologists and dessert lovers. Like all simple syrups, it relies on basic pantry items available at most grocery stores:
- Fresh or Frozen Cranberries. Use fresh or frozen cranberries for the best color and bright flavor.
- Granulated Sugar. Neutral-flavored granulated sugar lets the cranberries shine.
- Water. Plain water is all that’s needed to extract the cranberry flavor and color.
See recipe card below for exact quantities.
How to Make Cranberry Simple Syrup
Making simple syrup is straightforward: heat water to extract flavor, dissolve sugar, then strain. Follow these steps to maximize flavor and a clear, bright color.
- Step 1: Rinse and dry the cranberries, then add them to a small saucepan with the water. Bring to a low boil over medium-high heat. Cover, reduce the heat, and keep a gentle simmer until the berries burst, about 3–5 minutes.
- Step 2: Remove the pan from heat and uncover. Add the sugar and stir gently until it dissolves. The residual heat will melt the sugar without bringing the mixture back to a boil.
- Step 3: Let the mixture steep off the heat for at least 15 minutes or up to 1 hour to deepen the flavor and color.
- Step 4: Strain the syrup into a jar using a fine-mesh strainer. For a completely seed-free syrup, pass it through cheesecloth or a coffee filter. You should yield about 1 ½ cups of syrup and roughly 1 cup of softened cranberries. Refrigerate the syrup up to 2 weeks.
Adam’s Pro Tip
Boil the cranberries first without sugar to extract maximum flavor and maintain a transparent, bright color. Adding sugar from the start can encourage cloudiness and crystallization. Heat the berries, let them burst, then add sugar off the heat.
Substitutions
A few ingredient swaps work well depending on taste or availability:
- Sugar — Swap brown sugar or coconut sugar for a toasty, caramel note.
- Honey or Maple Syrup — Use these in place of granulated sugar if you prefer their flavor, but expect a different overall taste profile.
- Cranberries — Frozen cranberries work fine year-round; no need to thaw, though they may take a little longer to reach a simmer.
More Simple Syrup Varieties
You can flavor simple syrup in many ways. A few popular choices include brown sugar syrup for a warm note, blueberry syrup for summer drinks, or blackberry syrup for juicy cocktails.
How to Use Cranberry Simple Syrup
This syrup is more jammy and concentrated than cranberry juice, with a vivid red color. Try it in these ways:
- Cranberry Gin Fizz or Vodka Collins
- Sparkling mocktails with lime and seltzer
- Drizzle over Greek yogurt or vanilla ice cream
- Brush onto sponge cake or use in glazes and frostings
- Pour over pancakes, waffles, or a Dutch baby
- Mix into fruit desserts for extra brightness
Cocktail tips: Use ½ ounce of syrup for a touch of tartness or about 1 ounce for a bolder cranberry flavor. It pairs well with gin, vodka, and sparkling wine.
Storage
Store syrup in an airtight jar in the refrigerator for up to 2 weeks. For longer storage, freeze syrup in ice cube trays for up to 3 months — frozen cubes are handy for chilling and flavoring punches. Discard the syrup if it becomes cloudy or shows signs of mold.
Variations
Once you’ve made the basic syrup, try these variations to change the flavor:
- Spiced — Add a cinnamon stick and a couple of whole cloves while simmering.
- Citrus — Add strips of orange or lemon peel for brightness.
- Herbed — Steep rosemary or thyme with the cranberries for an herbal twist.
- Tangier — Reduce sugar to ½ cup for a tarter finish (this creates a less-sweet syrup than a classic simple syrup).
How to Use the Leftover Cranberries
You’ll have about 1 cup of softened cranberries after straining. Use them to top oatmeal, yogurt, or ice cream, spoon onto toast, pancakes, or waffles, or pile them on crostini with goat cheese for a savory-sweet bite.
FAQ
Yes — frozen cranberries work well. Simmer a few minutes longer until the berries burst.
Overcooking or vigorous boiling can break down pectin and cause cloudiness. Simmer just until the berries burst and avoid prolonged boiling.
Yes — increase the sugar to 1 ½ cups or reduce the water to concentrate the syrup.
You can substitute honey or maple syrup for granulated sugar, but the final flavor will reflect those sweeteners.
More Syrups and Sauces
If you enjoy homemade syrups and sauces, consider making other flavored simple syrups or dressings to keep on hand for beverages and desserts.
Desserts
This syrup is excellent in a range of desserts — from drizzling over ice cream to folding into glazes and frostings.
Recipe
Cranberry Simple Syrup
No reviews
- Author: Adam Dolge
- Total Time: 25 minutes
- Yield: 1 1/2 cup
Description
This Cranberry Simple Syrup is bright, tangy, and impossibly red — a quick homemade syrup that transforms cocktails, mocktails, or a scoop of vanilla ice cream.
Ingredients
- 6 oz (about 2 cups) fresh or frozen cranberries, rinsed and dried
- 1 ½ cup water
- 1 cup granulated sugar
Instructions
- Add cranberries and water to a small saucepan and bring to a boil, covered, over medium-high heat. Reduce heat to maintain a gentle simmer and cook, covered, until the berries burst, 3–5 minutes.
- Remove the pan from the heat and stir in the sugar until fully dissolved. Let the mixture steep off heat for at least 15 minutes or up to 1 hour.
- Strain through a fine-mesh strainer into a jar. For a seed-free syrup, strain again through cheesecloth or a coffee filter. Label and refrigerate for up to 2 weeks.
Notes
- Frozen berries are fine but may take slightly longer to reach a simmer.
- Avoid overcooking to prevent cloudiness.
- The method adds sugar after simmering to preserve color and flavor without over-reducing the syrup.
- Add zest, herbs, or warm spices while simmering for different flavor profiles.
- Use the syrup in cocktails, mocktails, seltzer, or drizzled on pancakes and desserts.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Drinks
- Method: Simmering
- Cuisine: American