Cranberry Syrup

Preparation info

  • Difficulty


  • Makes

    375 ml

Appears in

Apples for Jam

Apples for Jam

By Tessa Kiros

Published 2010

  • About

Here are two ways to make a cranberry syrup: one for drinking with ice and the other for dribbling over vanilla or mango ice cream. This second version is also good drizzled over crumpets, pancakes or waffles, with some whipped cream or vanilla ice cream. I love starting from scratch with this type of thing — it really makes me feel as if I am doing something special. Add more or less sugar according to your personal taste and you can use fresh or frozen cranberries. I like to use vanilla-infused caster sugar if I have some in the cupboard.


  • 150 g(5½ oz) cranberries
  • 140 g(5 oz) caster (superfine) sugar or vanilla caster sugar


Rinse the cranberries well. Put them in a deep non-aluminium bowl, sprinkle the sugar over the top and squish it through your fingers to break up the cranberries (children might like to help you with this). Pour in 125 ml(4 fl oz/½ cup) of just-boiled water and leave it to mingle for a bit. Crush the cranberries more now with a wooden spoon (or a potato masher works well). Strain through a sieve that is fine enough to eliminate all the seeds and skins, pressing down with your wooden spoon to extract all the juice. Cool completely, then chill.

Pour into glasses and top up with as much sparkling or still water as you like and a few ice cubes, or even just ice cubes, depending on how strong you like it.

For a thicker syrup to serve over ice cream, put the cranberry syrup into a small pan and simmer over medium heat until it reduces and thickens. If necessary, skim the surface with a slotted spoon to remove any foam. The syrup will turn ruby red and cling a little to the spoon. Cool completely.