Cranberry Simple Syrup

Cranberry simple syrup is one of those easy recipes that instantly makes drinks and desserts taste better. It combines tart cranberries with sugar and water for a bright, sweet-tart syrup that’s perfect for cocktails, mocktails, desserts, or even savory glazes. I always keep a jar in my fridge during the holidays. It’s an easy way to add festive flavor to anything from brunch mimosas to after-dinner drinks.

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Use it to elevate our cranberry margarita or cranberry orange whiskey sour, drizzle it over pancakes, or brush it on roasted chicken for a sweet-tart glaze. I make a big batch when cranberries are in season, so it’s ready whenever I need it for holiday entertaining. For more homemade syrups to keep on hand, check out our strawberry simple syrup, brown sugar cinnamon simple syrup, and jalapeno simple syrup.

Key Ingredients and Substitutions

With just two pantry-friendly ingredients and water, this cranberry syrup comes together quickly and stores well for weeks.

In the printable recipe below, you can find a complete list of ingredients and measurements.

• Cranberries: Fresh or frozen cranberries both work well in this recipe. Fresh cranberries give a brighter color, but frozen ones are just as flavorful and more convenient since they’re available year-round. There is no need to thaw frozen cranberries before using them.
• Sugar: Granulated white sugar creates a clean, neutral sweetness that lets the cranberry flavor shine. You can substitute with coconut sugar or turbinado sugar, but they’ll add a slight caramel flavor and darker color to the finished syrup.

How to Make Cranberry Simple Syrup

Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including the exact ingredients, in the recipe card below.

Pro-tip: Don’t press too hard when straining the cranberries, or your syrup will turn cloudy. Gentle pressure extracts the flavor while keeping the syrup clear and bright.

1. Combine the Ingredients: Add the cranberries, sugar, and water to a small saucepan. Place over medium heat and stir occasionally as the mixture comes to a simmer.

2. Simmer Until Berries Burst: Let the mixture simmer for about 5-7 minutes, stirring occasionally. The cranberries will start to pop and burst open, releasing their tart juice into the syrup. You’ll know it’s ready when most of the berries have split.

3. Strain the Syrup: Remove the saucepan from heat and place a fine-mesh sieve over a heat-safe bowl or jar. Pour the mixture through the strainer, pressing gently on the cranberries with the back of a spoon to extract the liquid. Discard the cranberry solids.

4. Cool and Store: Let the syrup cool to room temperature before transferring it to a clean glass jar or bottle. The syrup will thicken slightly as it cools. Once cooled, seal with a lid and refrigerate.

How to Use Cranberry Simple Syrup

This syrup is one of the most versatile ingredients you can keep on hand. From drinks to desserts, it adds just the right amount of tart sweetness.

Cocktails and Mocktails:  Cranberry syrup adds color and flavor to holiday drinks. Try it in a cranberry French 75, cranberry Moscow mule with vodka and ginger beer, or in a cranberry mojito with lime and mint. For a non-alcoholic option, mix it with sparkling water and lime juice. 

Desserts, Toppings, and Glazes: It’s also great spooned over vanilla ice cream, stirred into plain yogurt, or used as a topping for cheesecake. You can brush it on layer cakes between the layers to add moisture and flavor, or use it as a glaze for pound cake.

Savory Dishes and Marinades: Cranberry syrup isn’t just for sweets. Brush it on roasted chicken, pork chops, or salmon during the final minutes of cooking for a glossy, flavorful finish. Whisk it into vinaigrettes with olive oil, Dijon mustard, and apple cider vinegar for a cranberry vinaigrette that pairs well with kale salad with cranberries and walnuts or winter greens.

Make-Ahead and Storage

Make-Ahead: This cranberry syrup is naturally a make-ahead recipe. You can prepare it up to two weeks before you plan to use it. The flavors actually meld and improve after sitting in the refrigerator for a day or two.

How to Store: Store the cooled syrup in an airtight glass jar or bottle in the refrigerator for up to 2 weeks. You can also freeze the syrup in ice cube trays, then transfer the cubes to a freezer bag for up to 3 months. Frozen syrup cubes are perfect for adding to drinks without diluting them.

Recipe Tips and Notes

• Use a fine-mesh strainer. A standard colander won’t catch all the cranberry bits. A fine-mesh sieve gives you a smooth, clear syrup without any pulp or seeds.
• Watch for the pop. When the cranberries start bursting, that’s your signal they’ve released their flavor. Overcooking can make the syrup taste bitter, so remove it from the heat once most berries have popped.
• Don’t skip the cooling step. Adding hot syrup to cold drinks will dilute them. Let the syrup cool completely before using it in cocktails or mocktails for the best flavor balance.
• Adjust the sweetness. If you prefer a less sweet syrup, reduce the sugar to 3/4 cup. The cranberries are naturally tart, so you can adjust based on how you plan to use it.
• Customize the flavor. Add a cinnamon stick, a few strips of orange peel, fresh rosemary, or whole cloves to the simmering syrup for a spiced variation. Remove the additions when you strain the berries.

Frequently Asked Questions