Can I freeze this cranberry simple syrup?

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.

Do I have to use white sugar?

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.

Why simmer this after the sugar is dissolved?

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.

How do I make this thicker and sweeter for pancakes or waffles?

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.

Cranberry Simple Syrup - Appetizer Bliss

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

Scale

2 cups sugar
2 cups water
340 grams fresh cranberries (12 ounces or 3 cups)

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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