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Winter cranberry syrup recipe

Winter cranberry syrup recipe

11 ratings

This wonderfully tart and aromatic cranberry syrup makes the perfect festive gift. Fresh rosemary and thyme prevent it from being overly sweet as well. See method

  • Makes 1 x 330ml bottle
  • 20 mins plus cooling
  • 46 calories / serving
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 1 orange
  • 2 thyme or rosemary sprigs, plus extra to gift (optional)
  • 250g granulated sugar
  • 250g fresh or frozen and defrosted cranberries

Each serving contains

  • Energy

  • Fat

    0g 0%
  • Saturates

    0g 0%
  • Sugars

    12g 13%
  • Salt

    0g 0%

of the reference intake
Carbohydrate 12.2g Protein 0g Fibre 0.2g


  1. Use a peeler to pare the zest from the orange in strips, then use a small, sharp knife to cut away as much of the bitter white pith from each piece as you can.
  2. Put the peel and the rest of the ingredients in a medium saucepan with 300ml water over a medium heat. Stir occasionally until it starts to simmer, then reduce the heat slightly and bubble gently for 10 mins or until the cranberries are softened but not bursting. If they start to burst, remove from the heat straight away. Set aside, undisturbed, to cool completely.
  3. Once cool, pour into a jug through a muslin-lined sieve. Freeze in a freezer-proof container for up to 3 months, or decant into sterilised* gifting bottles and tie a fresh herb sprig to the neck, if you like.

Get ahead: Will keep in the fridge for 3 weeks, but you can freeze after making until ready to give, to prolong its life.

See more Christmas edible gift ideas

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