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Cranberry-Orange Simple Syrup


Yield: 16 ounces

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Rate this recipe 4/5 (34 Votes)


  • 1 1/2 cups, plus 1 tablespoon sugar
  • 1/2 cups cranberries
  • peel from half an orange
  • 1 1/2 cups water
  • 1 tablespoon lemon juice
  • pinch of kosher salt


Adapted from


Step 1

Place one tablespoon sugar, cranberries and orange peel in a saucepot.
Cook down until tender, about five minutes.
Add 1 ½ cups sugar, water, lemon juice and salt to the pot and bring to a boil.
Remove from heat.
If you want more intense flavors and color, you can let the mixture cool for 30 minutes.
Strain the liquid twice to remove the fruit.
Pour the cooled mixture into a bottle or pitcher.

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