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Cranberry Simple Syrup

Rachael Hooper
Course Cocktail


  • 340 g 12 oz fresh cranberries
  • 300 g 1 1/2 cups granulated sugar
  • 375 ml 1 1/2 cups water


  • Rinse the cranberries then prick them three or four times with a toothpick.
  • In small saucepan, combine water and sugar over medium heat until sugar is dissolved and simmer for about 5 minutes. Remove from heat and stir in the cranberries.
  • Cover and allow to cool completely, stirring occasionally – for best results, allow to steep in the fridge for 24 hours or more – then strain the liquid into a clean glass bottle, allowing the cranberries to drain well.
  • Store in the fridge for up to three months.


You have a few options for the cranberries after you make the syrup…
To garnish those seasonal cocktails – spread the cranberries on a baking sheet so they’re not touching and freeze them. When frozen, transfer to a container to store in the freezer to use as a garnish in place of or in addition to ice cubes.
For use as decoration or just for snacking – spread the cranberries on a sheet of baking paper and coat generously with granulated sugar and allow to dry. Store in an airtight container in the fridge.