Cranberry and orange are a perfect match, especially at the holidays. Cranberry Orange Simple Syrup is fantastic and festive to make during the busy holiday season because it can be used for delicious signature cocktails or mocktails.
Cranberry Orange Syrup will keep in the refrigerator for up to 2 weeks, and can be mixed with club soda and ginger beer for an easy mocktail or add gin or bourbon for a delicious cocktail. Make it ahead of time to be prepared for any unexpected holiday guests or an impromptu homemade happy hour.
- Cranberries (fresh or frozen)
- An orange
How to Make Cranberry Orange Simple Syrup
Using a vegetable peeler, remove the skin from the outside of the orange. Try to get as little of the white part (the pith) as possible.
Place cranberries, sugar, water, orange juice, and orange peels into a small pot over medium heat.
Bring to a boil, reduce to a simmer, and cook for 10 minutes. You'll know it's done when the mixture starts to foam and rise up in the pot.
Turn off the heat and allow the mixture to cool for 10 minutes. Place a fine mesh sieve over a bowl and strain the mixture through the sieve.
Discard the cranberries or remove the peels and use the remaining mixture on waffles or as compote for a charcuterie board.
Chill syrup completely before using. Store in the refrigerator for up to 2 weeks.
What to Make with Cranberry Orange Syrup
Cranberry orange simple syrup is delicious in all kinds of drinks! Try these cocktails and mocktails:
FAQs and Substitutions
When stored in the refrigerator, the syrup should last about 2 week. If it starts looking cloudy, discard it immediately.
Yes, but since you need the peel from the orange, use the rest of the fruit and juice it. Fresh juice really does make a difference.
I like to use a navel orange in this recipe, but juice oranges work great as well. Blood oranges are also delicious. If you decide to use blood oranges in this recipe you may need to up the sugar by a tablespoon or two since blood oranges are often a bit tart.
Either one! Add frozen berries directly from the freezer or use fresh. Frozen berries will cause the syrup to take a few extra minutes to come to a boil, but that’s the only difference.
If you don’t want to use refined white sugar, swap it out for honey or agave.