This Spiced Cranberry Syrup is an easy base recipe that’s great for sprucing up cocktails, drinks, and more. It’s made with fresh cranberries, whole winter spices, and strips of orange peel for a rich festive flavor.
If you need something to elevate your cocktails in the wintertime, this Spiced Cranberry Syrup is just the thing to keep on hand. It’s what flavors our Non-Alcoholic Spiced Cranberry Spritz, giving it a fruity yet warming sweetness.
This recipe takes minimal effort and is left to simmer away on the stovetop allowing the spices ample time to infuse into the liquid. It’s best made in advance so you have access to it whenever you want to add a bit of festive flair.
For similar recipes, try our Hibiscus Syrup.
Jump to:
Why You’ll Love This Recipe
- Seasonal: The holidays are when cranberries and warming spices have their time to shine. This cranberry syrup combines both of them so you can enjoy those festive flavors during the winter months. It even makes a nice addition to a holiday gift basket.
- Versatile: You can use it for all sorts of holiday cocktails and drinks or drizzle some onto pancakes or ice cream.
Ingredient Notes
Ingredient quantities are listed in the recipe card at the bottom of the post. Here you’ll find notes on why we chose certain ingredients as well as any substitutions.
- Fresh Cranberries Frozen cranberries will work too. No need to thaw them beforehand.
- Granulated Sugar: You’ll need 1 cup or 200 g.
- Whole Spices: We use a mixture of winter spices like cinnamon sticks, green cardamom pods, cloves, and black peppercorns.
- Orange Peel: Use a wide vegetable peeler to peel the orange without getting too much, if any, pith.
Step-by-Step Instructions
This section provides a general overview as well as any pictures to guide you through the recipe. The full detailed recipe instructions are in the recipe card at the bottom of the post.
STEP 1: Heat over the stove. Add the ingredients to a large saucepan over medium heat, stirring frequently until the sugar has dissolved. Then bring to a simmer.
STEP 2: Mash and simmer. Reduce the heat to low and use a potato masher to gently crush some of the cranberries to release the juices. Continue simmering on low heat for 20 minutes.
STEP 3: Strain. Using a fine mesh sieve, strain the cranberry syrup into a large measuring cup. Gently press the fruit against the strainer with the back of a spoon to extract as much liquid as possible.
STEP 4: Store. Pour the spiced cranberry syrup into an airtight container and cool to room temperature before storing in the fridge for up to 2 weeks.
Expert Tips
- Don’t overmash the fruit. Cranberries are high in pectin so too much mashing will cause the syrup to turn into a thick jam rather than a drizzly syrup.
- Simmer, don’t boil. You’ll want to turn the heat down as soon as the mixture comes to a simmer. Similar to the point above, boiling the mixture will cause the pectin in the fruit to activate, turning the liquid into a jammy consistency.
- Skim off the foam. After you’ve strained the mixture, skim off the foam that forms on the surface. There might be a little left over but that’s ok.
FAQ
It should keep for about 2 weeks in the fridge.
If the syrup looks cloudy or you see any signs of separation, it may be time to throw it out. Any spots of mold floating on or below the surface are a pretty good indicator that it’s past its due date.
Besides cocktails, you can add it to coffee for a unique fruity spin or use it as a snow cone flavoring. Brushing it on freshly baked cake is a good way to lock in moisture and add another element of flavor. You can even add a splash to citrus and olive oil to make a seasonal vinaigrette.
More Syrups & Non-Alcoholic Cocktails
If you tried this recipe, let us know how it turned out for you! Leave a star rating and review below and tag us on Instagram @fancifuleats so we can see your amazing kitchen creations!
📖 Recipe
Spiced Cranberry Syrup
Ingredients
- 2 cups (220 g) fresh cranberries
- 1 cup (200 g) granulated sugar
- 1 cup (250 ml) water
- 2 cinnamon sticks
- 2 green cardamom pods crushed open
- 4 whole cloves
- 1 tsp black peppercorns
- 3 3-inch (7.5 cm) orange peels little to no pith attached
Instructions
- Add all the ingredients to a large saucepan and place over medium heat.
- Stir frequently until the sugar has dissolved then bring to a simmer (DO NOT boil).
- Once simmering, reduce the heat to low and gently mash the fruit a few times with a potato masher to release some of the juices. Don't overdo it or you'll end up with a thick jam instead of a syrup once it's done simmering.*
- Simmer for 20 minutes on low then remove from the heat and strain into a liquid measuring cup using a fine mesh sieve. Gently press the cranberries against the sieve to extract as much liquid as possible.
- Pour into an airtight bottle and cool completely before sealing it and store in the fridge.
Notes
- Cranberries: You can use frozen cranberries if that's what you have on hand. No need to thaw them beforehand.
- Mashing the Fruit: Be careful not to overdo it with the potato masher. Cranberries are high in pectin and breaking them up too much will cause the syrup to gel and thicken once cooled.
- This spiced cranberry syrup should last about 2 weeks in the fridge.
Leave a Comment