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3 Ingredient Cranberry Sauce

3 ingredient cranberry sauce made by simmering fresh cranberries until they burst, creating a thick, jammy ruby texture. Simple stovetop method that cools and chills for a spoonable set.
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Prep Time 2 minutes
Cook Time 12 minutes
Total Time 14 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 221
Ingredients Equipment Method Notes

Ingredients
  

3 ingredient cranberry sauce
  • 12 oz fresh cranberries Fresh, not frozen, for best texture and color.
  • 1 cup granulated sugar Standard white sugar for a clean, jammy set.
  • 1 cup water Used to dissolve sugar and create the simmering syrup.

Equipment

  • 1 sheet pan

Method
 

Make the syrup
  1. Bring 1 cup water and 1 cup granulated sugar to a boil in a saucepan, stirring until the sugar dissolves, about 2 minutes, and look for clear syrup bubbles across the surface.
Cook the cranberries
  1. Add 12 oz fresh cranberries to the boiling syrup and return to a boil, then watch for berries starting to pop and soften around the edges.
Simmer until burst and thick
  1. Reduce heat and simmer for 10 minutes, stirring occasionally, until the berries burst and the sauce turns glossy and thick, with visible softened skins throughout.
Cool and chill to set
  1. Remove from heat and cool completely, then chill until serving so the sauce sets as it cools and becomes spoonable and thick.

Notes

Pro tip: stir lightly but often during the simmer so the cranberries cook evenly; if the sauce seems loose after cooking, it will thicken as it cools. Refrigerate in a sealed container for up to 5 days (freezing not recommended for best texture). For a lighter swap, replace half the sugar with an equal amount of a sugar substitute labeled for 1:1 baking/cooking (texture may be slightly softer).