The past couple weeks’ gloomy, chilly weather has left no doubt that we are fully in fall now. (Somehow? How did you let that happen??) So this cinnamon cranberry simple syrup seems completely appropriate to shepherd us into the next few months.
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This first became a gleam in my eye when I saw a recipe for a cranberry whiskey sour. But it called for just regular cranberry juice, which…nahhhhh.
I instead developed this delightful spiced cranberry simple syrup, for a more concentrated and fresh flavor (and to bring the cinnamon in a bit more directly, versus only as a garnish).
And trust me, the extra 10 minutes it takes to make this syrup is WELL worth it! It’s super easy, delicious, and the leftovers can keep in the fridge for a couple weeks for cocktails (or coffee) on-demand. The resulting cinnamon cranberry whiskey sour is awesome!
Put water, sugar, and cranberries in a medium saucepan and bring to a boil.
Once boiling, lower the heat and let it simmer for about 10 minutes, until cranberries have burst (I also smoosh the cranberries with a spoon once they’ve burst). Around the 5-minute mark, add the cinnamon stick.
Remove from heat and stir in the splash of vanilla and pinch of salt.
Strain the mixture into a large measuring cup, pressing down on the cranberries with a rubber spatula to extract as much juice as possible.
I recommend doing this within the first 10-15 minutes, or else the mixture will start to turn into more of a jam (thickening up quite a bit) and you won’t get as much syrup out of it.
Once it’s cooled a bit, pour into a mason jar or simple syrup bottles and place in fridge to cool completely before using. Note, the syrup will continue to thicken as it cools.
This should keep for a couple weeks in the fridge before starting to go bad.
This cinnamon cranberry simple syrup is delicious in all sorts of cocktails (I love it paired with bourbon or gin), and makes a unique, festive iced latte or cozy coffee drink. Check out the spiced cranberry whiskey sour I made with it…it might be your new favorite winter drink!
Other delicious & easy flavored syrups you’ll love:
- Easy Blueberry Simple Syrup
- Strawberry Mint Simple Syrup (oooh, this would be good in coffee too!)
- Cardamom Simple Syrup
- Black Pepper Simple Syrup (in this delicious strawberry black pepper cocktail)
- Cinnamon Vanilla Simple Syrup (for Poinsettia Punch) – also great in coffee
- Easy Rosemary Simple Syrup
- Brown Sugar Vanilla Syrup (for Shaken Iced Brown Sugar Latte)
- Basil Simple Syrup (for a Basil Gimlet)
- Easy Spiced Pear Simple Syrup
Adapted from We Are Not Martha
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Spiced Cranberry Simple Syrup (for Cocktails & Coffee)
This festive cinnamon cranberry simple syrup is super easy to make, & makes delicious spiced cranberry cocktails or coffee drinks. And easy cranberry syrup for fall & winter!
Ingredients
- 1 cup of filtered water
- 1 cup of granulated sugar
- 1 cup of fresh (or frozen) cranberries
- 1 cinnamon stick (Note, I did 2 initially but found it a bit overly cinnamon)
- A splash of vanilla
- A pinch of sea salt
Instructions
- Put water, sugar, and cranberries in a medium saucepan and bring to a quick gentle boil.
- Once boiling, lower the heat and let it simmer for about 10 minutes, until cranberries have burst (I also smoosh the cranberries with a spoon once they've burst). Around the 5-minute mark, add the cinnamon stick.
- Remove from heat and stir in the splash of vanilla and pinch of salt.
- Strain the mixture into a large measuring cup, pressing down on the cranberries with a rubber spatula to extract as much juice as possible. I recommend doing this within the first 10-15 minutes, or else the mixture will start to turn into more of a jam (thickening up quite a bit).
- Once it's cooled a bit, pour into a mason jar or simple syrup bottles and place in fridge to cool completely before using. Note, the syrup will continue to thicken as it cools.
- This should keep for a couple weeks in the fridge before starting to go bad.
Notes
- The end yield makes less than you think, so I'd go with the cup amounts (often I halve simple syrup recipes)
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I made this today and my syrup basically turned into a very thick jam consistency once it cooled 🙁 how do I use this as syrup?
Hi Taylor! That happened to me one of the times I made it, when I’d left the cranberries to sit and cool in the syrup (they have a ton of pectin, so will make it into jam/jelly). I’m not sure what steps you took, but I’d maybe boil it a little less time and then strain out the berries/pulp pretty much right away before the syrup cools. In terms of how to use it, you could try re-heating it, and maybe adding a bit more water. Or slackening it with some boiling water. Also, if you’re shaking it in a cocktail, that will naturally break it up anyway so shouldn’t be an issue. Let me know how it turns out!