Homemade Cranberry Syrup Recipe

Enhance your drinks and breakfasts with this easy cranberry simple syrup recipe! Perfect for cocktails, mocktails, and anything else you can think of, it has the perfect balance of sweet and tart cranberry flavor.

I grew up in a cranberry-loving house. My Russian family thinks they're God's gift to mankind, and uses them in just about anything. Spiced cranberry juice was one of the first things I learned to make in my kitchen.

The best part? The syrup takes about 30 minutes to make and keeps well in the fridge. I always keep some on hand for holiday get-togethers—it’s perfect for cocktails, mocktails, or even drizzled over desserts. Try it over vanilla ice cream, and you’ll see what I mean!

I started making this syrup more frequently when I had a lot of holiday lunches lined up. I’d set out a bottle of sparkling water and a row of my homemade syrups, and the cranberry syrup, along with grenadine syrup, was always the first to run out. The vibrant color catches everyone’s eye, but it's the fresh, bright flavor that gets them asking for the recipe.

And in winter, when we all could use a dollop of energy and vitamin C, this cranberry syrup is a natural powerhouse. So go ahead, make yourself a double batch!

Ingredient Highlight: Cranberries 

You can use either fresh or frozen cranberries (but use fresh if you can). 

In the market for more sweet-tart cranberry recipes? Try my thyme cranberry orange mocktail or orange cranberry sangria mocktail.  And if you have any leftover cranberries, make some accompanying snacks, like my white chocolate bark with cranberries or Christmas bruschettas. 

Instructions Overview

Combine Ingredients in a Saucepan

Start by adding the fresh or frozen cranberries, water, and sugar into a medium-sized saucepan. Make sure to distribute the ingredients evenly in the pan to allow for proper mixing and cooking.

Bring to a Boil

Place the saucepan over medium-high heat. Stir the mixture occasionally to help dissolve the sugar and prevent the cranberries from sticking to the bottom of the pan. Continue heating until the mixture comes to a boil. You should see the cranberries begin to pop as they heat up.

Reduce Heat and Simmer

Once the mixture reaches a boil, reduce the heat to low. Allow it to simmer for about 20 minutes. During this time, the cranberries will break down and release their juices, and the liquid should reduce by about half, thickening the mixture into a syrup. Stir occasionally to ensure that the cranberries are cooking evenly.

Add Lemon Juice

After the cranberries have softened and the mixture has thickened, remove the saucepan from the heat. Stir in the lemon juice, which will add a bright flavor and enhance the syrup. Mix well to ensure the lemon juice is fully incorporated.

Strain the Syrup

For a smoother syrup without the cranberry skins, strain the mixture through a fine mesh strainer. Place the strainer over a bowl or another saucepan and pour the cranberry mixture into it. Use a spoon to press down on the solids to extract as much liquid as possible.

Storage

To store the cranberry syrup, first ensure it has cooled completely to room temperature. Then, transfer the syrup into an airtight container or a clean glass bottle, sealing it tightly to keep out air. Place the container in the refrigerator, where the syrup will keep for about two weeks. Before using, give it a good shake or stir, as some separation may occur. If you notice any off smells or changes in color, it’s best to discard the syrup. Enjoy your homemade cranberry syrup while it’s fresh!

For more in-depth information on storing simple syrup, check out my simple syrup storage guide.