Cranberry-Lime Syrup

20 Nov

Cranberry-Lime Syrup

This recipe is a base for the Cranberry-Lime Sparkler that is both tart and sweet and a great start to Thanksgiving Dinner!

Yield: 1 quart


  • 12oz (3 cups) cranberries, rinsed and picked over
  • 1 cup sugar
  • 3/4 cup Champagne or white wine vinegar
  • 1 strip lime zest (1/2 x 2 inches)
  • 3 cups water


  1. Bring all ingredients to a boil.  Reduce heat and simmer covered until cranberries are broken down, ~20 minutes.
  2. Once mixture has cooled, blend then strain through a fine mesh strainer.

Mixture can be refrigerated in an airtight container for up to 2 months.

Recipe adapted from Armentrout, Jennifer. “Cranberries.” Fine Cooking Oct/Nov 2011: 20.


1 Comment

Posted by on November 20, 2011 in Drinks, Fall, Holiday, Made from Scratch, Uncategorized


Tags: , , ,

One response to “Cranberry-Lime Syrup

  1. Jonette

    November 26, 2011 at 7:50 am

    I made the cranberry sparkler for our Thanksgiving dinner. Used Sierra Mist instead of champagne. It was very tasty and a nice addition to the meal. ALSO saved the leftover cranberries from the syrup to make a cranberry relish. Didn’t throw anything away!


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