Cranberry is one of those flavors that instantly flips your brain into holiday mode, but most cranberry syrups fall into one of two traps: too sweet and jammy, or too thin and sour.
This version hits the middle ground on purpose.
The combo of real cranberry juice plus warming whole spices makes a syrup that’s bold and flavorful, but still highly versatile for use in a variety of cocktails.
This is the same Spiced Cranberry Syrup I use in my cocktail book, Twist (Christmas gift idea, what?!), and it’s one of the quickest ways to give your drinks that “I put A LOT of effort into this” feeling... even if it wasn't that hard.
What You’ll Need:
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1 part organic cane sugar (I usually roll with 250g)
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1 part unsweetened cranberry juice (I weight it out– again, I start with 250g)
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1–2 whole cinnamon sticks
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8-10 whole cloves
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15ish allspice berries (lightly crushed)
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2 whole star anise
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2 small slices fresh ginger and/or a few wide strips of orange zest
(Note: Feel free to double or triple this recipe. It scales easily.)
Instructions:
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Combine sugar + cranberry juice: In a small saucepan, stir the sugar and cranberry juice together over medium heat just until the sugar dissolves. No need to boil.
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Add spices: Drop in your cinnamon, cloves, crushed allspice, star anise, ginger, and orange zest. Let the mixture warm on low heat for about 10–15 minutes, allowing the spices to gradually infuse.
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Steep off heat: Turn off the heat, cover the pot, and let it steep an additional 20-30 minutes. This deepens the spice profile without creating bitterness.
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Strain: Pour the syrup through a fine mesh strainer or cheesecloth. Press gently on the solids—don’t mash them—to capture more flavor.
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Bottle + store: Transfer to a clean glass bottle or jar. Refrigerate for up to 2 weeks.
Variations:
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More citrus-forward: Add an extra wide strip of orange zest or throw in a small piece of lemon peel.
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More warming spice: Add extra cinnamon sticks or allow the syrup to steep for longer
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Bartender note: If you want a richer body for shaken cocktails, turn this into a 2:1 syrup by doubling the sugar. It retains brightness but gives you that velvety texture behind the bar.
How to Use It
This syrup brings color and festive energy to almost anything. Try it in:
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Cranberry Old Fashioned (bourbon, this syrup, Angostura bitters)
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Gin + Cranberry Sour (Gin, fresh lemon and this syrup)
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Holiday Spritz with sparkling wine or soda
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Cranberry Margarita (trust me—it slaps)
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Zero-proof ginger ale spritz with an orange slice
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Warm apple cider with a cinnamon stick
Final Pour
Spiced Cranberry Syrup is the perfect blend of tart fruit and warm holiday flavor—kind of like mulled wine’s younger, brighter sibling. Make a batch, keep it in the fridge, and you’ll always have a quick way to turn simple drinks into something seasonal.
If you end up making it, tag @highproofpreacher and show me how it turned out. And if you’re not already subscribed, sign up for Simple Syrup Monthly to get original recipes like this in your inbox every month.
Spiced Cranberry Old Fashioned
2 oz Bourbon (try Cognac or Blended Scotch!)
1 teaspoon Spiced Cranberry Syrup
4 dashes Aromatic bitters
3 dashes Orange bitters
Lemon zest
Instructions
Combine ingredients and stir with ice.
Strain into a rocks glass over a large ice cube.
Express a lemon peel over the top, then discard.
Garnish with the lemon peel and a star anise.
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