Cranberry Syrup Recipe

By
Autumn Giles
Autumn Giles
Autumn Giles wrote Beyond Canning in 2016 and has been creating recipes for preserving, cocktails, and desserts for over a decade, all gluten-free.
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Updated Sep. 11, 2020
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Photographs: Autumn Giles

Cooking the cranberries low and slow is essential here. They have a ton of pectin, which makes it very easy to end up with cranberry jelly instead of cranberry syrup. If you find that after you put your syrup in the fridge it sets a little, give it a good shake before using.

Recipe Details

Cranberry Syrup Recipe

Active 5 mins
Total 30 mins
Serves 10 servings
Makes 1 1/4 cups

Ingredients

  • 1 cup sugar

  • 1 cup water

  • 2 cups fresh cranberries, roughly chopped

Directions

  1. Combine water, sugar, and cranberries in a small saucepan over very low heat. Cook, stirring frequently and adjusting heat to maintain a bare simmer, until the cranberries have completely softened, 20 to 25 minutes.

  2. Strain mixture through a fine mesh sieve, pressing on cranberries to extract their liquid. Let cool and refrigerate until ready to use. Syrup can be stored in a sealed container in the refrigerator for up to 2 weeks.

Special equipment

fine mesh strainer

Nutrition Facts (per serving)
87 Calories
0g Fat
23g Carbs
0g Protein
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Nutrition Facts
Servings: 10
Amount per serving
Calories 87
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 23g 8%
Dietary Fiber 1g 3%
Total Sugars 21g
Protein 0g
Vitamin C 3mg 15%
Calcium 3mg 0%
Iron 0mg 0%
Potassium 17mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)