This Cranberry Simple Syrup is a simple and delicious way to amp up your holiday cocktail recipes!
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I just love the flavor of cranberry and so when the holidays roll around, I try to use them in as many ways as I can!
And a great way to get a lot of cranberry flavor is by making your own Cranberry Simple Syrup.
My favorite way to use this Cranberry Simple Syrup is for holiday cocktails such as this delicious Cranberry Old Fashioned.
Use this homemade syrup in place of regular simple syrup in your favorite recipes to add a little flavor and color!
But it would also be great to use for desserts, baking, and mocktails!
Learning how to make simple syrup is very easy!
All you need is sugar, water, and any flavoring if desired.
But you do want to pay attention to the ratio of sugar to water.
Once I tried making a homemade simple syrup with 2 cups of sugar to 1 cup of water for a thicker, stronger syrup.
But the high concentration of sugar made it start to crystalize.
You can make this Cranberry Simple Syrup with either fresh cranberries or frozen cranberries.
It also keeps well in the refrigerator for up to two weeks. Just store in a jar or container that you can easily dip into when needed.
It might not seem like a lot of syrup, but most drinks use a Tablespoon or less for a cocktail.
This homemade Cranberry Simple Syrup recipe gets its beautiful red color from the cranberry skins.
And the cranberries are still red even after giving up all that color!
I like to keep the discarded cranberries and use them. They are definitely sweet from soaking in that sugar syrup, but they become almost jam-like.
Use them on top of ice cream, desserts, or even as a jam!
- Heat the cranberries, water, and sugar in a medium pot over medium high heat.
- Bring to a boil then reduce heat to medium low and simmer for 15 minutes until the cranberries are soft and falling apart.
- Remove from heat. Strain the cranberry simple syrup through a fine mesh strainer into a bowl. Let the cranberries sit in the strainer for a few minutes to remove as much of the syrup as possible.
- Keep the syrup refrigerated up to two weeks.