Cranberry Syrup Recipe

Cranberry Syrup in a small jar with a red bow

Homemade Cranberry Syrup is sweet and tangy & perfect for pancakes and waffles! Easy syrup recipe made with cranberries, sugar, water, spiced with cinnamon & almond.

Prep Time5

Cook Time30

Total Time35

Course: sauce, syrup, topping

Cuisine: American

Keyword: cranberry syrup

Servings: servings

Calories: 138kcal

Author: Jessica & Nellie

Equipment

Fine Mesh Strainer

Ingredients

12 oz cranberries thawed, if frozen
¼ cup water
1 cup sugar
¾ cup corn syrup
½ tsp cinnamon
¼ tsp almond extract

Instructions

Boil berries: Combine cranberries and ¼ cup water in medium saucepan. Bring to a boil over medium-high heat. Boil 10 minutes or until cranberries are tender and pop, stirring frequently with wooden spoon.
Add in the sugar, corn syrup and cinnamon to saucepan. Boil for another 10 minutes or until mixture thickens and coats the back of a spoon, stirring constantly. Remove the saucepan from the heat.
Strain: Place a fine mesh strainer over medium bowl. Pour cranberry mixture into sieve, pressing cranberries with back of wooden spoon to extract all of juices. Cool completely.
When syrup has cooled completely, strain again; discard solids. Stir in almond extract. Transfer the syrup to a clean, dry, airtight decorative bottle or mason jar. Enjoy!

Notes

Cranberry syrup should be stored in an airtight container in the refrigerator. It can last up to two months if stored properly.

To extend its shelf life, the syrup can be frozen for up to four months. Before using the frozen syrup, it should be thawed in the refrigerator overnight. It is important to note that the texture of the syrup may change after it has been frozen and thawed.

Nutrition