Serves about 1¼ cups (310 ml)
1 cup (250 ml) water
1 cup (250 ml) granulated sugar
2 cups (500 ml) fresh cranberries
1 orange, peel finely zested
1 sprig fresh rosemary


  1. In a medium saucepan over medium-low heat, stir together water, sugar and cranberries. Cook, stirring frequently, and adjust heat to maintain mixture at a bare simmer. Once cranberries have softened and start to break apart, about 20 to 25 minutes, strain syrup through a fine mesh sieve into an airtight container and press on cranberries lightly to extract as much liquid as possible without getting too much cranberry pulp. Stir in orange zest and rosemary sprig before allowing mixture to come to room temperature. Seal container and refrigerate overnight. Strain mixture once again and discard rosemary sprig and orange zest. Transfer to an airtight bottle and seal.
  2. Cocktail syrup can be stored in refrigerator for up to 2 weeks. Because cranberries are very high in pectin, cocktail syrup may jellify a bit, so give a good shake before using.
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