If you love cranberries this cranberry syrup recipe is a must try. The syrup is easy to make and can be used in a wide variety of recipes from cocktails and drinks to topping ice cream sundaes and waffles.
Cranberry syrup ingredients and steps
Cranberry syrup is made just like most other flavored simple syrups. It starts with a basic simple syrup recipe and then adds cranberries for flavor.
Ingredients in cranberry syrup:
granulated sugar
water
fresh cranberries cut in half
Steps to make cranberry syrup
combine granulated sugar, water and cranberries in a small pot
bring to a low simmer, reduce heat slightly
stir gently and cook for about 2 minutes
remove from heat and strain through a fine or mesh strainer
store in an airtight jar in the fridge
Pro tip: For a thicker syrup cook the syrup for about 5 minutes until the cranberries start to break down and fully soften. Remove from heat and allow to cool to room temperature before straining. This will create a stronger cranberry flavor and a thicker syrup, but keep in mind it wont be as smooth.
Cranberry syrup tips, tricks and modifications
This cranberry syrup recipe is very versitile and can be changed slightly depending on your use. Here are some of my favorite variations.
Add lemon. For a citrus note you can add a touch of lemon zest to the syrup once it reaches a simmer or add a tablespoon of fresh lemon juice after straining it.
Add rosemary. Add a sprig of rosemary with the cranberries for a piney note to the syrup.
Add spice. If you like a spice note you can add a cinnamon stick with the cranberries or a few cloves.
A thicker syrup for breakfasts and desserts. I recommend making the thicker version of this recipe for topping pancakes, waffles, cakes and ice cream.
A thinner syrup for drinks. I recommend the thinner, original, recipe for using in drinks like lemonade or cocktails.
Substitute frozen cranberries. If you cannot find fresh cranberries I recommend using frozen.
Feel free to combine any of the above recommendations based on what flavors you like most.
How to store cranberry syrup
Cranberry syrup can be stored in your fridge in an airtight container for a month. The high sugar content enables it to last a long time in the fridge. This long shelf life means I am never shy to make a large batch and use up my leftover cranberries around the holidays. If you like to enjoy this syrup in the spring and summer when fresh cranberries are harder to find I recommend freezing the syrup. I find the best approach to freezing is making a large batch and freezing it in ice cube trays. Then empty the frozen cranberry syrup cubes into a ziplock freezer bag and store in the freezer until you are ready to use.
How to use cranberry syrup in recipes
This cranberry syrup can be used in so many different ways to create amazing recipes. Here is some recipe inspiration for you.
A topping on waffles, pancakes and fresh toast
A sauce on top of chocolate brownies, cake, or ice cream
In lemonade instead of simple syrup to make cranberry lemonade
In cocktails such as a cranberry mimosa or in a margarita or mojito instead of regular or demerara simple syrup
In a salad dressing with a little mustard, olive oil and white wine vinegar or apple cider vinegar
What to do with the leftover cranberries
When you make this recipe you will have some deliciously sweet cranberries leftover after straining the syrup that you might not know what to do with other than simply make cranberry sauce. Making cranberry sauce is a good option but I would also recommend the follow recipes to use up your leftover cranberries.
This simple cranberry syrup recipe is great to use in cocktails, on desserts, and pancakes or in lemonade. Perfect for the holidays and all year round.
Total Time:10 minutes
Yield:1 cup1x
Ingredients
Scale
1 cup of granulated sugar
1 cup of water
1 cup of fresh cranberries cut in half
pinch of salt (optional)
Instructions
combine granulated sugar, water and cranberries in a small pot
bring to a low simmer, reduce heat slightly
stir gently and cook for about 2 minutes
remove from heat and strain through a fine or mesh strainer into a bowl
allow to cool
transfer to an airtight jar and store in the fridge
Notes
For a thicker syrup cook the syrup for about 5 minutes until the cranberries start to break down and fully soften. Remove from heat and allow to cool to room temperature before straining. This will create a stronger cranberry flavor and a thicker syrup, but keep in mind it wont be as smooth.
Hi! I’m Anthony Vipond, the head chef at Weary Chef. I have been a restaurant professional for over 20 years, and in 2017, I opened my first restaurant, Whiskey Bird, in Atlanta, GA. I look forward to sharing my recipes with you.
I love this recipe because all the ingredients are in units of 1 so it is super easy to remember. When it comes to getting breakfast on the table I need something I can throw together pretty quickly and...
