This cranberry syrup recipe is made with fresh cranberries, sugar, water, and orange zest. that’s it! It takes about 20 minutes to make. And seasonal simple syrups can be used in a variety of ways. This cranberry syrup is flavorful, tart, colorful, and super easy to make.
Fresh cranberry syrup is a great addition to many cocktail recipes, including margaritas, gin and tonics, and Moscow mules. It’s also great in mocktails or simply added to sparkling water. I also love adding homemade cranberry syrup to my lattes and mochas. Hmm!
Related: Next, make your own cherry syrup, gingerbread syrup, and cinnamon dolce syrup.
material
- cranberry
- granulated sugar
- water
- orange peel
How to make cranberry syrup
Combine sugar and water in a small to medium saucepan. Whisk until sugar is dissolved.
Add the cranberries and orange zest and cook over medium/high heat until the cranberries begin to pop (3-5 minutes). Cook for another minute. Remove from heat and let steep for about 15 minutes.
Strain the syrup into an airtight storage container. i like to use glass bottle with spout. Store in the refrigerator for at least 2 weeks. Cranberry syrup can also be frozen.
Notes and alternatives
- You can also use mandarin peel instead of orange peel. You can use other types of citrus zest, such as lemon or grapefruit, but I like the orange and mandarin flavors best in this recipe.
- If you replace granulated sugar with brown sugar, you will get a completely different taste.
- Adding a little cinnamon or nutmeg makes this cranberry syrup even more holiday-flavored.
See more cranberry recipes
- cranberry pie bar
- cranberry apple stuffing
- cranberry martini
- cranberry jelly shots
cranberry syrup
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material
- 2 cup cranberry
- 1 cup granulated sugar
- 1 cup water
- 1 orange peel
Instructions
-
Combine sugar and water in a small to medium saucepan.
-
Whisk until sugar is dissolved.
-
Add the cranberries and orange zest and cook over medium/high heat until the cranberries begin to pop (3-5 minutes).
-
Cook for another minute.
-
Remove from heat and let steep for about 15 minutes.
-
Strain the syrup into an airtight storage container. Store in the refrigerator for at least 2 weeks.
Precautions
- You can also use mandarin peel instead of orange peel. You can use other types of citrus zest, such as lemon or grapefruit, but I like the orange and mandarin flavors best in this recipe.
- If you replace granulated sugar with brown sugar, you will get a completely different taste.
- Adding a little cinnamon or nutmeg makes this cranberry syrup even more holiday-flavored.
nutrition
Source: A Beautiful Mess – abeautifulmess.com
