This cranberry syrup is a lovely way to add a pop of tart cranberry flavor to cocktails, mocktails, and even low-carb pancakes or desserts. Here’s a little bonus: you can use the same process to make candied cranberries! The cranberries soak up the sweetness while creating a flavorful syrup that’s too good to waste. I’ve tested this recipe with a variety of sweeteners, so be sure to check my notes below for tips on what works best.
Cranberry Syrup
Ingredients
- 1 cup water
- ½ cup sweetener see notes
- 4 ounces fresh cranberries about 1 cup
Optional:
- Orange zest
- Clove
- Vanilla bean
- Cardamom pods
- Lemon zest
- Mint
Instructions
- Measure the water and cranberries into a heavy bottomed saucepan and bring to a simmer on low heat.
- If using allulose or xylitol, add the sweetener when adding the water and cranberries. If using erythritol, wait to add until after the mixture has simmered.
- If using any of the optional flavorings, add these when the cranberries are simmering.
- Let the cranberries simmer in the water for 3-4 minutes until heated, but not long enough to burst. If the cranberries begin to pop, remove them from heat immediately.
- When cooled, store in a glass jar. Let sit at room temperature for several hours and then refrigerate for at least 24 hours.
To make Candied Cranberries
- When ready to candy the cranberries, use a slotted spoon to remove them from the syrup. Reserve the syrup for future use if desired.
- Place the cranberries on parchment paper on a drying rack. Let them dry for at least 5-6 hours or overnight. Drying time will depend on humidity.
- When dried, they will remain sticky. Roll or toss the cranberries in additional sweetener to give them a “sugared” look. Xylitol works best for this because the crystals are typically larger. Allulose tends to be more fine.
- Over time, the sweetener may dissolve and you may need to recoat the cranberries to keep the sugared look. If using for garnish, toss them in sweetener just before serving.
Notes
For the sweetener, allulose or xylitol will not crystallize like erythritol blends, so those tend to be my preference. If using allulose, you may want to increase the sweetener to ⅔ or ¾ cup since it is less sweet than sugar.
If using xylitol, remember that it can be toxic to pets, so take care when using it.
If you prefer to use an erythritol blend, please add it after simmering the water and cranberries. Boiling erythritol makes it more likely to crystallize when cooled. Mixing it into the hot water, but not boiling it, will typically yield a better texture.
Tried this recipe?Let us know how it was!
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