When I was running the bar we made a lot of simple syrups and this cranberry simple syrup quickly became a holiday favorite. It's bright, festive, and ridiculously versatile. It's amazing in mocktails and cocktails, but it's also delicious stirred into tea or coffee for a cozy little upgrade! Just three ingredients and 15 minutes and you have a flavorful boost for all your holiday beverages.
Simple syrup is a staple in my house - I always have some in the fridge and freezer. It's quick to whip up, endlessly useful, and adds a touch of deliciousness to everything from drinks to baked goods - even salad dressings! Stored properly, it'll keep 2-4 weeks in the fridge or up to 6 months in the freezer.
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What is simple syrup?
In short, simple syrup is a liquid sweetener which distributes more evenly, incorporates into beverages much better, and is easier to measure than sugar crystals. It's used in the culinary and mixology world and is frequently combined with other ingredients - like fruit, herbs, or spices - creating delicious flavors to complement food and drinks.
A basic simple syrup has a ratio of 1:1 sugar to water.
A rich simple syrup has a sugar to water ratio of 2:1 and is sweeter, more viscous, and frequently used for pancakes and waffles.
Ingredients
See the recipe card below for a full list of ingredients and quantities.
This homemade cranberry syrup is SO easy to make and uses just 3 ingredients - water, sugar, and fresh, raw cranberries (the ones in the bags) - that's all!
Favorite riffs
- Cranberries. If fresh cranberries aren't available, frozen ones work beautifully - just be sure they're plain cranberries with nothing added. You may need to extend the cook time by a few minutes.
- Herbal twist. For extra depth of flavor, add fresh herbs such as rosemary, thyme, or sage. Stir them in after the berries have popped. then let the herbs steep in the syrup for one to two hours. Strain before storing.
- Citrus note. Add a slice of fresh orange to the syrup along with the cranberries for a subtle hint of citrus.
How to make cranberry simple syrup
Let's talk sweetness. Cranberries are naturally tart, but you can easily adjust this recipe depending on how you plan to use the syrup. Want it less tart? Reduce the cranberries to 6 ounces. Want it sweeter? Double the sugar, for a rich syrup, and keep everything else the same. You'll end up with a sweeter, slightly thicker syrup that's still perfect for drinks, desserts, or anything that needs a festive splash of sweetness.
I can't stress how easy simple syrups are to make! Start by adding water, sugar, and cranberries to a heavy duty sauce pan. Stir until the sugar is mixed with the water.
Heat the mixture on the stovetop over medium-high heat until the mixture starts boiling, stirring occasionally. Reduce the heat to medium-low and simmer until the sugar is all dissolved and the cranberries begin popping (image 4) - this will take 4-8 minutes depending on the heat used. We recommend doing this slowly so the cranberries release all that delicious flavor.
Once the berries have burst, remove from the heat . The syrup will thicken up a little as it cooks, but should still be fairly thin. If you cook too long, the syrup will thicken more than intended, it'll still be usable, but heavier in texture.
Place a fine mesh strainer over a large measuring cup or bowl. Gently pour the mixture into the strainer - try not to overflow the strainer like I did in the photo above , *head slap*. Use the back of a spoon to press the cranberries down and capture the juice in the bowl. Set bowl aside to cool. Once cool, pour into a clean, airtight container with a tight lid. You can save the cranberries for smoothies or muffins.
How to store cranberry infused simple syrup
Pop your cranberry simple syrup into the fridge in a clean, airtight container - glass weck or mason jars are our go-to since this recipe makes about three cups.
The FDA recommends using it within two weeks, but here's the fun part: it freezes like a dream and will keep for up to 6 months in a freezer-friendly airtight container. We've stretched ours to two months in the fridge, but since it's made of fruit juice, trust your nose and eyes - if it smells sour, grows fuzz, or has weird sediment, it's time toss it.
Cranberry simple syrup uses
Use this cranberry simple syrup anytime you want silky sweetness and bright, tangy flavor without the grainy texture of solid sugar. It's perfect for mixing into drinks like our Cranberry Mocktail - Batch Mix, or anytime you want a quick flavor boost.
Reach for it when you're making cocktails, mocktails, tea, or coffee for instant zing. Drizzle it into salad dressings for a tart-sweet punch, spoon it over desserts for a fruity finish, or pour it warm over pancakes and waffles for a rich, syrup that elevates breakfast. This simple syrup is your go-to whenever you want flavor that blends smoothly and enhances both sweet and savory dishes.
More simple syrup recipes
Some common FAQ's
Absolutely! Strain the syrup and freeze for up to 6 months in freezer-friendly airtight containers. We always keep multiple types of simple syrups in small containers in the freezer, that way we always have some ready to go for drinks.
We like white sugar in this recipe so the cranberry flavor shines without competing notes. If you'd like to experiment, demerara or brown sugar will both work, see our Demerara Simple Syrup recipe. These options will bring a deeper, caramel-like flavor compared to the clean sweetness of white sugar.
The gentle boil ensures the sugar fully dissolves, while the gentle simmer gives the cranberries time to pop and release their juice into the simple syrup. Once the berries have burst, remove from the heat - if you cook too long, the syrup will thicken more than intended. It will still be usable, but heavier in texture.
You can thicken it two ways.
• If you're making it fresh, make a rich simple syrup with a 2:1 sugar-to-water ratio. For this recipe, use 4 cups sugar and 2 cups water.
• If you already made the basic simple syrup, boil it a little longer to reduce the water and create a thicker consistency and sweeter syrup. Watch it closely so it doesn't overcook. The syrup will thicken more as it cools.
📖 Recipe
Cranberry Simple Syrup
- Total Time: 14 minutes
- Yield: about 3 cups 1x
Description
We made a lot of simple syrups at the bar, and this cranberry simple syrup is a holiday must-have! Just 3 ingredients and 15 minutes for a delicious boost to mocktails, cocktails, tea, coffee, or baked goods.
Ingredients
- 2 cups sugar
- 2 cups water
- 340 grams fresh cranberries (12 ounces or 3 cups)
Instructions
- Combine sugar, water, and cranberries in a large saucepan.
- Heat on medium-high heat until boiling then reduce heat to low-medium. Continue cooking until cranberries start popping and sugar is completely dissolved (another 4-8 minutes).
- Remove from heat and strain through a mesh strainer.
- Cool the strained liquid and pour into jars.
- Seal tight and store in the refrigerator for up to two week or freeze up to 6 months.
Notes
Dissolving sugar and releasing juice. The gentle boil ensures the sugar fully dissolves. The gentle simmer gives the cranberries time to pop and release their juice. Be careful not to simmer too long - extended boiling can evaporate too much water, making a thick syrup. It'll still be usable, just a thicker consistency.
Additions. Add some fresh herbs after cooking the syrup for more depth of flavor. Mint, thyme, or basil are all good. Let steep for 1-2 hours, then strain and store. Add a fresh orange slice with the cranberries for a hint of citrus.
Storing. While simple syrup will last months in the fridge, since this was made with fruit, we recommend using it within 2 weeks. However, if it is stored properly (sanitized, airtight containers) it will last up to a month in the fridge. Trust your eyes and nose - if it smells off, has sediment, or is growing, toss it out. It freezes great and will last up to 6 months in the freezer.
- Prep Time: 2 minutes
- Cook Time: 12 minutes
- Category: Drinks & Cocktails
- Method: Cook
- Cuisine: American
Nutrition
- Serving Size: 2 ounces
- Calories: 71
- Sugar: 17.2 g
- Sodium: 1.2 mg
- Fat: 0 g
- Carbohydrates: 18.4 g
- Protein: 0.1 g
- Cholesterol: 0 mg
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