Cranberry Ginger Syrup

Syrups are a great way of adding fun flavors to cocktails, champagne and even sodas. They have a long-running place in cocktail culture and for good reason. Fresh fruits (especially those with short seasons) can be hard to come by, but if you create a syrup with that fruit, you can enjoy it for months to come. 

This simple Cranberry Ginger syrup has Christmas written all over it. Well, not literally. But the taste is certainly perfect for the holidays. Try adding just a touch (1/2 oz) to a glass of bubbles, a little more (1 oz) to sweeten a hot toddy or shake it with tequila, vodka, bourbon or rum for an easy and festive cocktail. 



1 12oz bag fresh cranberries (frozen will do if out of season)

1/2 cup finely-minced fresh ginger, packed tightly

3 cups granulated sugar

3 cups water



Add all ingredients into a heavy bottomed saucepan and place over high heat. Bring to a boil before reducing to a high simmer, stirring as you go. Continue to simmer for 5 minutes so that all cranberries have popped. Be careful to not walk away, as this mixture could boil over a small pot. 

After simmer for 5 minutes, remove from heat, cover and let sit for 30 minutes. Strain through a fine mesh strainer, using the back of a wooden spoon to push all liquid through. 

Bottle the syrup and refrigerate. It will naturally thicken due to the pectin in the cranberries, but give it a quick shake and it's good to go!