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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 easily be used for delicious cocktails or mocktails.
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Cranberry is a quintessential holiday flavor and my go-to drink flavor throughout the holiday season.
I always add orange zest to my cranberry sauce at Thanksgiving, which got me thinking about what a perfect pairing cranberry and orange are.
So let's take that idea and turn it into a rich and delicious simple syrup that can be used for all kind of delicious drinks.
Mix Cranberry Orange Simple Syrup with club soda and/or ginger beer for an easy mocktail. Create a tasty cocktail by combining it with gin and ginger beer, or stir it up with bourbon for a delicious cranberry old fashioned.
This simple syrup can be made ahead of time and stored in the refrigerator so you're always prepared for any unexpected holiday guests, an impromptu homemade happy hour, or well deserved night cap.
What's in Orange Cranberry Syrup
- Cranberries - Use fresh or frozen cranberries here. Dried cranberries won't work in this recipe.
- Sugar - Choose white sugar (either beet sugar or cane sugar) for this recipe.
- Fresh orange - You need the peel as well as the juice from the orange for this syrup, so only a fresh orange will work here.
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 strainer 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.
How long does Cranberry Orange Simple Syrup last?
Store your simple syrup in a glass, airtight container in the refrigerator for up to 2 weeks. If it starts looking cloudy or changes color or texture in any way, discard it immediately.
What to Make with Cranberry Orange Syrup
Cranberry orange simple syrup is delicious in all kinds of drinks! I love it in this simple, fizzy cranberry orange mocktail or with bourbon in a Cranberry Old Fashioned or a Cranberry Orange Whiskey Sour.
FAQs and Substitutions
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 and cara cara 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. Stay away from maple syrup or brown sugar, which will change the flavor too much.
Looking for more Festive Cranberry Recipes?
Love cranberries as much as I do? Enjoy them in my slice-and-bake cranberry shortbread cookies! Or sip them in my cranberry gin cocktail with fresh rosemary or cranberry mimosas.
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Cranberry and Orange Simple Syrup Recipe
Ingredients
- ½ cup cranberries fresh or frozen
- 1 cup sugar
- 1 cup water
- Juice from 1 medium orange
- Peel from 1 medium orange
Instructions
- 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. Remove from heat.
- 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 as compote for charcuterie.
- Chill syrup completely before using. Store in the refrigerator for up to 2 weeks.
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