Crafting homemade beverages and simple syrups for over a decade helps you understand what works and what doesn’t when it comes to drinks. So many bloggers online will tell you that you can use simple syrups on foods, but the truth is, they really don’t work well as a topping like a pancake syrup. THIS spiced cranberry syrup recipe is different. It’s not a simple syrup, because it is thicker and saucier. It acts more like a cross between simple syrup and jam, making it perfect to use on your breakfasts, desserts, and sure…even some cocktails.
If you are looking for a homemade cranberry syrup that seamlessly mixes into drinks, check out this recipe here for cranberry simple syrup. If you want a syrup that is thick, luxurious, and perfect for topping everything from breakfast to dessert, you’ve come to the right place! 😉
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💕 why you'll love this spiced cranberry syrup recipe
❤️ bursting with berry flavor. Cranberries have kind of a bad reputation, but this recipe lets them shine. No, this isn’t the flavor of watered-down juice spiked with sugar— this is the real deal.
🎉 festive & flavorful. This festive spin on classic fresh cranberry flavor is perfect for getting in the holiday spirit. It combines the sweet-tart flavor of cranberries and citrus with warming mulling spices that are a classic Christmastime flavor!
🤌 an elevated classic. Canberry sauce has a time and a place, for sure, but if you are looking to seriously wow your friends and family, this is the sauce to present during the holidays! Imagine the look on your family’s faces when you whip this out for holiday breakfasts!
🛒 ingredients
- cranberries - fresh cranberries are in peak season from early fall through November, but the best thing about cranberries is how well they freeze! You can seriously just throw a bag of fresh cranberries in the freezer when they are freshest, and they'll be better than other frozen berries you can buy. This recipe works with both fresh and frozen berries.
- lemon - you'll need both lemon zest and a bit of lemon juice for this recipe. The bright, acidic flavor of lemon adds depth to this syrup and highlights the cranberry flavor.
- orange - the classic pairing of cranberries and orange is perfect for any time of year, but particularly during the holiday season! Use a fresh orange for the best flavor, because you’ll need to use the juice and the zest.
- spices - the flavor of this syrup comes from both the cranberries and a unique blend of seasonal spices! You'll need the following:
- mulling spices - around the holidays, you can usually find a blend of prepackaged mulling spices at your local grocery store. If you can’t find them locally, you can purchase a blend online. Check out the information below if you can't find a prepackaged mix so you can make your own!
- nutmeg - nutmeg adds an extra warmth and sweetness to the blend of mulling spices. My favorite is from Diaspora Co. Once you taste freshly grated nutmeg from them, you'll never be able to have anything else again!
- cinnamon - cinnamon sticks give a touch of spicy-sweet flavor to this tart syrup! Opt to use whole cinnamon sticks if you can, also called quills!
- mulling spices - around the holidays, you can usually find a blend of prepackaged mulling spices at your local grocery store. If you can’t find them locally, you can purchase a blend online. Check out the information below if you can't find a prepackaged mix so you can make your own!
- granulated sugar - granulated white cane sugar is my favorite way to sweeten most syrups. Since it has a nice clean base flavor, it really lets the flavor of the additional ingredients shine. You can use a darker or less refined sugar if you want a deeper caramel taste.
- filtered water - use filtered water for the best flavor in your syrups!
See the recipe card for quantities.
🍂 all about mulling spices:
Traditional mulling spices are used to make mulled wine, but you can use it to infuse festive flavor into anything you like! You can also use them to make a simmer pot on your stove throughout the holiday season!
- cinnamon - whole cinnamon sticks come from the bark of a tree! Cinnamon adds a deep and warming spicy flavor to the mix.
- cloves - whole cloves add a floral note to the spice blend.
- cardamom - cardamom belongs to the same family as ginger. It has a bright and floral flavor to it that blends wonderfully with the other spices.
- allspice - allspice is also known as pimento. It got its name from colonial spice traders who said it tasted like “all the spices.”
- star anise - possibly the most visually stunning spice, star anise is the pod from an evergreen tree. It has a taste very similar to licorice, so it’s not for everyone, but it does add a nice depth to the flavor!
- orange peel - dried orange zest adds a citrus flavor to the mulling spices that helps brighten the overall flavor.
🍳 instructions
Step 1: Add the water and sugar to a small saucepan over medium heat.
Step 2: Stir the sugar occasionally until it dissolves, then add in the spices.
Step 3: Simmer the mix on medium-low for up to 30 minutes, depending on how strong of a spice flavor you want.
Step 4: Remove the pan from heat and carefully strain the spices out of the syrup.
Step 5: Return the syrup to the pan and add in the cranberries.
Step 6: Heat the mix over medium-high heat for about 15 - 20 minutes, until the cranberries begin popping. Once the berries have popped and the sugar is dissolved, you can remove the pan from the heat.
Step 7: Add in the citrus juices and zest. Give the mix a good stir.
Step 8: Let the mix cool for about 20-25 minutes, then puree right in the pan!
Step 9: Pour your mixture through a fine mesh sieve to strain the berry solids out of the mix.
Step 10: Pour into an airtight bottle for storage.
Hint: Simmering the cranberries over medium-high heat allows them to pop and release pectin, which is a key ingredient in thickening up this syrup!
💡tips and tricks for getting it right
🍽️ serving tips
on food
This syrup is much thicker than a standard simple syrup recipe, so it's better suited to be used on foods instead of in beverages.
- pancakes and waffles - use this syrup instead of typical maple syrup on pancakes and waffles.
- oatmeal - top your oatmeal with this cranberry syrup and some walnuts for a seasonal spin!
- ice cream drizzle this syrup on top of your ice cream sundaes!
- desserts - top anything from cheesecake to coffee cake to add a burst zingy cranberry flavor!
- dipping sauce - use this syrup as a dipping sauce for a charcuterie board for a unique and seasonal spin!
in beverages
This syrup tends to settle on the bottom of the glass of beverages unless you can shake it very thoroughly. If you want to use cranberry flavor in drinks without having a pool of sauce at the bottom of your glass, try using a simple syrup recipe instead. With that said, you can use this syrup to line your glasses for a fun and flavorful twist!
- mimosas - Line the inside of a champagne glass with this syrup to create a stunning spread of mimosas for Thanksgiving brunch.
- iced tea & lemonade - similar to how boba tea houses line glasses with sticky brown sugar syrup, you can line your iced tea glasses with cranberry syrup for a flavorful addition! It pairs super well with green tea and lemonade!
- cocktails like a spiced cranberry margarita - if you are set on using this syrup in cocktails, make sure to use it in a recipe that requires shaking in a cocktail shaker so you can be sure to really incorporate it into the other ingredients. The added pectin from the cranberries will also give your finished cocktail a nice viscosity, which helps with a velvety mouthfeel! Science!!! 🤓
baking, cooking, and gifting
- holiday gift - gift this syrup in a cute glass bottle like these from Bormioli Rocco or a mason jar for the perfect holiday hostess gift! The vibrant red color is sure to wow any recipient!
- baking - if you want to make a festive treat, you can use this syrup to glaze baked goods, or even fill cupcakes or muffins!
ℹ️ troubleshooting tips
If your syrup doesn't come out quite right, try these troubleshooting tips!
- too thick - if your syrup is too thick, you can add a bit more water or orange juice to thin things out. Add it in about 2 tablespoon at a time until you get to the desired consistency.
- too thin - if your syrup is too thin, allow it to simmer longer and at a higher temperature. Cranberries are very high in pectin, which acts as a gelling agent, so the higher the heat, the more gel-like of a consistency you’ll get.
⚖️ scaling tips
This recipe can easily scale up, but you may need a larger pot to cook it in. You’ll also want to use a larger-sized fine-mesh sieve for straining your mixture, too.
🔆 top tip
Allow your syrup to come to room temperature before straining if you have the time. The cranberry syrup will be very hot straight off the stove!
♻️ substitutions & variations
♻️ variations
Missing an ingredient? No problem. Check out these tried-and-true substitutions, or comment below with your question. I’m here to help you troubleshoot!
- use frozen berries instead of fresh - if you can't find fresh cranberries, you can 100% use frozen berries instead!
- alternative sweeteners - you can use agave, maple syrup, or honey instead of sugar. Reduce the amount of the alternative sweetener by ¼ cup to start with, then taste your syrup and increase the sweetness if you like.
🎛️ variations
Feeling like a rebel?! 😈 Feel free to stray from the recipe card using these variations, or leave me a comment with your own!
- omit the citrus - no fresh citrus on hand? No problem! Omit the citrus juices from the recipe and add a bit more sugar (about ½ cup) to cut the tartness of the berries.
- leave out the spices - if you want a pure cranberry flavor, you can skip the blend of mulling spices.
- skip the blending - if you don't have an immersion blender, regular blender, or food processor, you can skip the blending step and simply strain the whole berries out. Keep in mind, your final product won't be as thick, but you can reduce it by cooking it over medium-low heat until it thickens if you like!
🧰 equipment needed & storage tips
🧰 tools needed
- small saucepan - A 1.5 quart saucepan is the perfect size for this recipe, as it yields 16 ounces. I absolutely LOVE our All-Clad pan, though it is a bit of an investment. Make sure to use a pan that is non-reactive, meaning it’s not made of a metal like aluminum. Because of the acidity of this syrup, using a reactive metal like aluminum can lead the finished syrup to having a metallic tast.
- immersion blender - An immersion blender is another kitchen item I use almost weekly. I have a Cuisinart brand model, but sadly they no longer make the one I use. This one from Kitchen-Aid comes highly recommended, and the price won't break the bank, either. It's the perfect tool for blending right in the pot, which comes in handy when you're blending up hot ingredients.
- fine mesh strainer - A fine mesh sieve is also a must for making this recipe- it ensures that you can strain the syrup to keep any stringy cranberry bits out of your final product.
- airtight container - As for storage, I love these squeeze bottles from OXO. They are the perfect vessels for simple syrups and sauces! I also love to use these freezer labels for keeping everything labeled (and dated!) in the fridge.
🫙 how to store your spiced cranberry sauce
This syrup will keep in the refrigerator for up to two weeks.
If you'd like to store it for longer, you can freeze the syrup for up to 3 months.
You can either freeze it portioned out into an ice cube tray, or right in the squeeze bottle.
💬 q+a
No way! You can also use frozen cranberries, which are becoming increasingly easier to find year-round! I would not recommend using canned cranberry sauce or dried cranberries, though. They both have added sugar (among other ingredients) that could change the outcome of the recipe.
The options are endless! Drizzled over pancakes, pies, or ice cream. You can use it as a dipping sauce on the Thanksgiving table or as a garnishing sauce on a charcuterie board!
This syrup is much thicker than simple syrup. Think of it as a cross between simple syrup and jam!
You will need to shake or stir cocktails using this syrup a little more vigorously than if you were to use a simple syrup. Since this syrup is thicker, it takes a little more effort to mix with other ingredients.
This cranberry syrup will last for up to two weeks when kept in the fridge. You can freeze it for longer storage, too!
📌 pin this recipe for later!
If you make this recipe, please leave a review in the comments and a star rating!
⭐️⭐️⭐️⭐️⭐️
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🥣 recipe
Spiced Cranberry Syrup
Equipment
- 1 sauce pan
- 1 squeeze bottle
- 1 immersion blender you can also use a standard blender or food processor
Ingredients
- 240 grams fresh cranberries 2 cups, rinsed & drained
- 200 grams granulated sugar 1 cup
- 355 grams water 1.5 cups
- 1 tablespoon orange zest freshly grated
- 3 tablespoon orange juice freshly squeezed
- 1 teaspoon lemon zest freshly grated
- 1 teaspoon lemon juice freshly squeezed
spice mixture
- 2 whole cinnamon sticks
- 1 teaspoon nutmeg freshly grated
- 2 tablespoon mulling spices 12 grams
Instructions
- Make a simple syrup by combining 200 g sugar (1 cup) and 355 g water (1.5 cups) in a saucepan over medium heat.
- Add the spices (2 tablespoon of mulling spices, 2 whole cinnamon sticks, and 1 teaspoon of nutmeg. Steep for 15 - 30 minutes, depending on the intensity of the flavor you want.
- Strain the spices out and return the syrup to the pan.
- Add in 240 g cranberries (2 cups) and simmer until you hear them popping, about 15 minutes.
- Zest half of your orange into the pan, about 1 tablespoon of zest, and juice the orange to get about ¼ cup of juice.
- Zest the lemon to get about 1 teaspoon of zest, and juice half of the lemon, to get 1 tablespoon of juice.
- Turn off the heat and allow the mix to cool for about 10 - 15 minutes, then carefully use an immersion blender to blend fully.
- Strain through a fine mesh sieve to remove the berries.
- Store in an airtight storage container for up to two weeks or freeze for longer storage.
Nutrition
🧯food safety & other information
Food safety is an important ingredient in any recipe for success! Here are some tips to keep you safe in the kitchen!
- While you can allow this syrup to sit at room temperature, don’t leave it out for longer than 4 hours at a time. This helps to inhibit bacteria growth that can happen from the sugars in the syrup. Read more about the temperature danger zone here.
- Use sterilized containers whenever possible. You can sterilize your containers by boiling them briefly, running them through your dishwasher with the sterilize feature activated, or pouring boiling water into the containers.
- Cranberries pop when they are heated, so use caution when cooking because splatters can happen!
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