Ruby-Red Cranberry Syrup


Pour this pretty, sweet-tart syrup over cheesecake, pancakes, whipped ricotta or baked meringue, or stir it into a cocktail. Slideshow: Gifts for the Cocktail Connoisseur 

Ruby-Red Cranberry Syrup
Photo: © John Kernick
Total Time:
30 mins
3 cups


  • 2 pounds fresh or frozen cranberries (8 cups), chopped

  • 2 3/4 cups sugar

  • 2 1/2 cups water

  • Pinch of salt

  • 1 tablespoon fresh lemon juice


  1. In a large saucepan, combine the cranberries, sugar, water and salt and bring to a boil. Simmer over moderately low heat, stirring, until the sugar dissolves and the mixture is bright red, 8 to 10 minutes.

  2. Strain the syrup through a fine sieve set over a heatproof bowl, without pressing; reserve the solids for another use. Stir in the lemon juice. Let the syrup cool completely, then funnel it into glass bottles and refrigerate until chilled, about 1 hour. Shake before serving.

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