Cranberry syrup captures the bright tartness of cranberries and preserves it on the pantry shelf year-round. This sweet-tart syrup is perfect poured over pancakes, swirled into cheesecake, stirred into sparkling water, or used in festive cocktails. A few jars mean cranberry season stretches well beyond the short window when fresh berries are available.
This recipe has been reviewed for safety and accuracy by a Master Food Preserver certified through the University of Cornell Cooperative Extension.
Raw cranberries are intensely tart, which makes them ideal for a syrup: sugar softens the sharp edge while still letting the fruit’s character shine through. The result tastes like true cranberry juice rather than a generic red beverage.
This syrup is made by extracting juice from whole berries and then sweetening it cup for cup with sugar so it pours like a syrup instead of setting like a jelly. Frozen cranberries work just as well as fresh, so you can make this any time of year; a bag pulled from the freezer in March will produce syrup as good as fruit bought in November.
If you grow or find extra cranberries, this syrup is one of many ways to preserve them. It’s straightforward, forgiving, and very versatile in the kitchen.
Notes from My Kitchen
I often buy cranberries on sale after the holidays and turn them into syrup. Canning syrup takes up much less space than frozen bags and keeps a supply of cranberry flavor on the shelf. We also press plain unsweetened cranberry juice to keep in the fridge for occasional sips; this syrup works the same way but already has the sweetening done.
Quick Look at the Recipe
- Recipe Name: Cranberry Syrup
- Recipe Type: Fruit Syrup
- Canning Method: Water bath canning
- Prep Time: About 20 minutes active, plus at least 2 hours straining
- Cook Time: About 20 minutes
- Canning Time: 15 minutes for pints or half pints (adjust for altitude)
- Yield: About 3 pints or 6 half pints
- Jar Sizes: Pints or half pints
- Headspace: 1/4 inch
- Ingredients Overview: Cranberries, water, and granulated sugar with the strained juice and sugar in a 1:1 ratio
- Difficulty: Easy. The straining is time-consuming but hands-off.
Ingredients for Cranberry Syrup
Cranberry syrup requires only three ingredients—cranberries, water, and sugar—and a little patience while the juice strains.
- Cranberries: Fresh or frozen. Choose firm, deep-red berries and discard any that are soft or shriveled. If using fresh, freezing for a week before cooking reduces pectin and helps keep the finished syrup pourable.
- Water: Use roughly an equal measure of water to berries to help extract the juice and prevent scorching while the fruit cooks.
- Granulated sugar: Match the strained cranberry juice cup for cup for a syrup with body. You can use less sugar for a thinner, tarter result; the sugar affects flavor and texture, not safety.
No added lemon juice is necessary because cranberries are naturally acidic enough for safe water-bath canning.
How to Make Cranberry Syrup
The method has four simple stages: extract the juice, strain it, sweeten it, and pack the jars. The key rule is to avoid boiling once the sugar is added—the syrup should be heated only to about 190°F and held there briefly.
Extract the Juice
Rinse and sort cranberries. Combine berries and an equal measure of water in a large, deep stainless-steel pot. Simmer over medium-high heat, stirring occasionally, until the berries pop and release their juice—about 10 minutes. Lightly mash the cooked fruit to release any remaining liquid, then remove from heat.
Strain the Juice
Line a colander with several layers of damp cheesecloth, or use a jelly bag, and set it over a deep bowl. Pour in the cooked berries and let the juice drip undisturbed for at least two hours. For a clear syrup, don’t squeeze the bag; if you don’t mind some cloudiness, a gentle squeeze will yield more juice. Measure the juice so you can add an equal volume of sugar.
Make the Syrup
Combine the strained juice and an equal amount of granulated sugar in a clean saucepan. Heat over medium, stirring just until the sugar dissolves. Raise the temperature to about 190°F and hold for five minutes, reducing heat as necessary. Do not let the mixture boil—boiling can activate pectin and quickly turn the syrup toward jelly. If it thickens too much, it is still safe to eat but will pour more like a soft jelly.
Fill Jars
Ladle hot syrup into prepared jars, leaving 1/4 inch headspace. Wipe rims clean, center lids, and screw on bands fingertip tight. Using a canning funnel speeds filling and keeps jar rims clean for a reliable seal. Half-pint jars are a handy size since a little syrup goes a long way and opened jars are used quickly.
Canning Cranberry Syrup
Place filled jars in a water-bath canner with at least 1 inch of water covering the lids. Bring to a full rolling boil. Process pints or half pints for 15 minutes at sea level; increase processing time for higher elevations (20 minutes between 1,001–6,000 feet; 25 minutes above 6,000 feet). After processing, turn off the heat and let jars sit in the canner for 5 minutes before removing. Cool undisturbed for 12–24 hours and then check seals.
Altitude Adjustments
Adjust processing time for water bath canning by elevation:
- 0 to 1,000 feet: 15 minutes
- 1,001 to 6,000 feet: 20 minutes
- Above 6,000 feet: 25 minutes
Storage and Shelf Life
After cooling, remove the screw bands and store sealed jars in a cool, dark place for 12–18 months for best quality. An unsealed jar should be refrigerated and used within a few weeks, or reprocessed with a new lid within 24 hours. If you prefer not to can, syrup will keep several weeks in the refrigerator or up to six months in the freezer—use straight-sided, freezer-safe jars and leave one inch of headspace.
Ways to Use Cranberry Syrup
This syrup is versatile: spoon it over pancakes, waffles, yogurt, or oatmeal; drizzle it on vanilla ice cream or cheesecake; stir a splash into sparkling water for a quick soda; add a little to sparkling wine for a festive aperitif; mix into vodka or gin cocktails; or warm it into tea or mulled cider. It also makes a tangy glaze for roast turkey or pork when brushed on in the final minutes of cooking.
Yield Notes
Start with about 1 1/4 pounds of cranberries (roughly 5 cups) and 4 cups of water; this typically yields about 4 cups of strained juice. Matched with 4 cups of sugar, that produces approximately 6 cups of syrup—enough for 3 pints or 6 half-pints. Measure the strained juice and add sugar cup for cup. For a tarter syrup, use about 3 cups sugar to 4 cups juice. The recipe doubles easily; processing time remains the same.
Cranberry Syrup FAQs
Can I use frozen cranberries? Yes. Frozen berries can be used without thawing and often yield juice more readily because freezing breaks down cell walls and reduces pectin.
Why not boil the syrup? Boiling sweetened cranberry juice can activate pectin and cause the mixture to set into jelly. Heat only to about 190°F and hold briefly to dissolve sugar and prepare for canning while keeping the syrup pourable.
Do I need to add lemon juice? No. Cranberries are sufficiently acidic for safe water-bath canning; adding lemon will only make the syrup sharper.
Can I reduce the sugar? Yes. Sugar affects sweetness and thickness but not safety in this recipe. Use less sugar for a thinner, tarter syrup.
How long does it last? Sealed, canned jars keep 12–18 months in a cool, dark place. Refrigerate after opening and use within a few weeks. Uncanned syrup lasts several weeks in the fridge or up to six months frozen.
