This cranberry syrup recipe is made from fresh cranberries, sugar, water and orange peel. That’s it! It takes about 20 minutes to make. And then you have a seasonal simple syrup that can be used SO many ways. This cranberry syrup is flavorful, tart, colorful and so easy to make.
Fresh cranberry syrup is a great addition to many cocktail recipes like margaritas, gin and tonics, or a Moscow mule. It’s also great in mocktails or simple added to sparkling water. I also love adding homemade cranberry syrup to a latte or mocha. Yum!
Related: Next up make your own cherry syrup, gingerbread syrup or cinnamon dolce syrup.
Ingredients
- Cranberries
- Granulated white sugar
- Water
- Orange peel
How to make Cranberry Syrup
In a small to medium sized pot combine the sugar and water. Whisk until the sugar dissolves.
Add the cranberries and orange peel and cook over medium/high heat until the cranberries begin to burst (3-5 minutes). Cook for one more minute. Remove from heat and all too steep for 15 minutes.
Strain the syrup into an airtight storage container. I like to use glass jars with spouts. Store in the refrigerator for at least 2 weeks. You can also freeze cranberry syrup.
Notes and Substitutions
- You can use mandarin peel instead of orange peel. You could also use a different kind of citrus peel like lemon or grapefruit but I like the flavor or orange and mandarin best in this recipe.
- Swap the granulated white sugar for brown sugar to add a slightly different flavor.
- Add a small pinch of cinnamon or nutmeg to make this cranberry syrup more holiday-flavored.
More Cranberry Recipes
Cranberry Syrup
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Ingredients
- 2 cups cranberries
- 1 cup granulated white sugar
- 1 cup water
- 1 orange peel
Instructions
-
In a small to medium sized pot combine the sugar and water.
-
Whisk until the sugar dissolves.
-
Add the cranberries and orange peel and cook over medium/high heat until the cranberries begin to burst (3-5 minutes).
-
Cook for one more minute.
-
Remove from heat and all too steep for 15 minutes.
-
Strain the syrup into an airtight storage container. Store in the refrigerator for at least 2 weeks.
Notes
- You can use mandarin peel instead of orange peel. You could also use a different kind of citrus peel like lemon or grapefruit but I like the flavor or orange and mandarin best in this recipe.
- Swap the granulated white sugar for brown sugar to add a slightly different flavor.
- Add a small pinch of cinnamon or nutmeg to make this cranberry syrup more holiday-flavored.
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