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3 Ingredient Cranberry Sauce

3 ingredient cranberry sauce made by simmering fresh cranberries in a sugar-water syrup until the berries burst into a thick, jammy ruby texture. Easy stovetop method that cools into a set sauce perfect for spooning.
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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: 213
Ingredients Equipment Method Notes

Ingredients
  

3 ingredient cranberry sauce
  • 12 oz fresh cranberries Fresh cranberries for best burst and texture.
  • 1 cup granulated sugar Granulated sugar dissolves into a syrupy base.
  • 1 cup water Water helps form the syrup before simmering.

Equipment

  • 1 sheet pan

Method
 

Make the syrup
  1. In a saucepan, bring the water and granulated sugar to a boil over medium-high heat, stirring until the sugar dissolves and the mixture looks clear.
  2. Add the fresh cranberries and return to a boil, stirring to coat the berries as steam builds.
Simmer until jammy
  1. Reduce heat to maintain a gentle simmer and simmer for 10 minutes, stirring occasionally, until the berries burst and the sauce thickens slightly.
Cool and chill
  1. Remove the saucepan from the heat and cool completely at room temperature until the sauce is no longer hot.
  2. Chill until serving; as it cools and rests in the refrigerator, the cranberry sauce will set to a thick, spoonable texture.

Notes

For a thicker set, let the sauce cool completely before refrigerating—it's easiest to judge thickness once cooled. Store in a sealed container in the fridge for up to 7 days; freeze yes for up to 2 months and thaw overnight in the refrigerator, then stir before serving. For a lower-sugar swap, use an equal-measure granulated sugar substitute that performs 1:1 for baking and stovetop results.