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Why I Make Cranberry Simple Syrup
Simple syrups are one of those little kitchen tricks that make you feel a bit fancy without much added work. This cranberry version is bright from the juice, warm from the spices, and sweet enough to feel special. But it’s not so sweet that it overwhelms whatever you add it to.
It’s exactly the kind of thing I like to keep in the fridge during the holidays for easy, beautiful drinks (whether cocktail or mocktail) with friends.
Growing up on the farm, we were always shaped by the seasons, and I’ve leaned into that idea in my adult years. Whether it’s hot mulled cider in a slow cooker or a big pitcher of garden mint tea, living with the seasons feels so right. This syrup is my holiday-ready version of that same idea. A splash in club soda, a drizzle over pound cake, or stirred into a Christmas-themed mimosa, and suddenly it feels intentional and festive.
Why you will love this cranberry simple syrup:
- Big cranberry flavor with just 4 ingredients.
- Comes together in about 10 minutes on the stovetop.
- Perfect for cocktails, mocktails, iced tea, and lemonade.
- Easy to make ahead and store for last-minute entertaining.
Cranberry Simple Syrup Ingredients
You only need 4 ingredients to make this simple syrup:
- Cranberry juice – Use 100% cranberry juice without any added sugar for the brightest color and flavor, which gives this syrup its signature tartness.
- Granulated sugar – Dissolves into the juice to sweeten, and it’s necessary to create that classic syrupy texture.
- Cinnamon stick – Infuses warmth and holiday spice that pairs perfectly with cranberry.
- Whole cloves – Add a deeper, sort of woods-like spice that rounds out the syrup and gives it that holiday scent.
The full amount of each ingredient can be found in the recipe card below.
How to Make Cranberry Simple Syrup
Pour the cranberry juice into a small saucepan. Add the granulated sugar, cinnamon stick, and whole cloves. Place over medium heat and bring the mixture to a gentle simmer. Stir occasionally until all of the sugar is dissolved, then remove the saucepan from the heat.
Allow the syrup to cool completely in the pan so the spices continue to infuse. Once cool, remove and discard the cinnamon stick and cloves. Transfer the syrup to a clean glass jar or bottle, then refrigerate until ready to use.
Recipe Tips
- Choose the right juice – For the best flavor, use 100% no-sugar-added cranberry juice, not cranberry cocktail, which has added sugar and can make the syrup too sweet.
- Don’t boil too hard – A gentle simmer is enough to dissolve the sugar and infuse the spices, and it will keep the syrup clear instead of cloudy.
- Let it cool with the spices – Cooling in the pan with the cinnamon and cloves gives the syrup a deeper flavor.
- Label the jar – Add a simple label with the date and name so you remember what it is and when you made it.
Follow These Tips
Serving
Once the syrup has cooled, it’s ready to enjoy! There are so many ways to use it, but here are just a few great ideas:
- Use it in my recipe for a delicious and seasonal cranberry margarita!
- Add a splash to sparkling water or club soda for an easy cranberry spritzer.
- Stir into prosecco, champagne, or sparkling white wine for a simple holiday cocktail.
- Mix it with fresh orange or lemon-lime soda for a kid-friendly mocktail.
- Use it in any drink where you’d normally use plain simple syrup for a holiday twist.
Storage
Refrigerate – Store the cranberry simple syrup in a sealed glass jar or bottle in the refrigerator. To be safe, use it within 1 month for the best flavor and color.
Freeze – For longer storage, pour the syrup into ice cube trays and freeze until solid. Transfer the frozen cubes to a freezer-safe bag and use within 2-3 months. Drop frozen cubes directly into drinks for easy flavor while also chilling the liquid.
Have I Convinced You to Make This Recipe?
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Cranberry Simple Syrup
Ingredients
- 1 cup unsweetened cranberry juice (no sugar added)
- ½ cup granulated sugar
- 1 cinnamon stick
- 5 whole cloves
Instructions
- Pour the cranberry juice into a small saucepan. Add in the sugar, cinnamon, and cloves. Place over medium heat and bring to a simmer. Stir until the sugar has dissolved, then remove from the heat.1 cup unsweetened cranberry juice (no sugar added), ½ cup granulated sugar, 1 cinnamon stick, 5 whole cloves
- Allow to cool completely, then remove the cinnamon stick and cloves. This is the perfect syrup to use in my cranberry margarita recipe!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
