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3 Ingredient Cranberry Sauce

3 ingredient cranberry sauce with jammy, ruby berries made by simmering fresh cranberries until they burst. Boil sugar and water, then simmer 10 minutes for a thick, spoonable consistency that sets as it cools.
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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: 244
Ingredients Equipment Method Notes

Ingredients
  

Cranberry sauce base
  • 12 oz fresh cranberries Use fresh for best texture and burst during simmering.
  • 1 cup granulated sugar Stir until fully dissolved before adding cranberries.
  • 1 cup water Used to dissolve sugar and create syrup for simmering.

Equipment

  • 1 sheet pan

Method
 

Boil the sugar syrup
  1. Bring the granulated sugar and water to a boil in a saucepan over high heat, stirring until the sugar fully dissolves (you should see clear syrup). Keep it at a steady boil for 1 minute so the base starts to thicken slightly.
Simmer the cranberries
  1. Add the fresh cranberries to the boiling syrup and return to a boil, stirring to coat the berries. Once boiling, reduce heat and keep it at a gentle simmer for 10 minutes.
  2. Simmer until the berries burst and the sauce turns glossy and thick, stirring occasionally to prevent sticking. Look for popped berries throughout and a spoonable jam texture.
Cool and chill to set
  1. Remove the saucepan from heat and let the cranberry sauce cool completely at room temperature. As it cools, it will thicken and set like jam.
  2. Chill the sauce until serving for the thickest, spoon-liftable consistency. Serve cold or at cool room temperature; re-stir if any separation occurs.

Notes

Pro tip: For a thicker sauce, simmer on the gentle side without letting it hard-boil, and stir occasionally so the berries burst evenly. Store covered in the refrigerator up to 5 days; freeze up to 2 months for best quality. For a reduced-sugar option, use a 1:1 granulated sugar substitute, though texture may vary slightly.