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3 Ingredient Cranberry Sauce

3 ingredient cranberry sauce made with fresh cranberries simmered until they burst into a thick, jammy ruby texture. A quick stovetop boil-and-simmer method 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, not dried.
  • 1 cup granulated sugar Regular granulated sugar works best for classic thickness.
  • 1 cup water Use room temperature or cool water to start.

Equipment

  • 1 sheet pan

Method
 

Boil the sugar syrup
  1. In a saucepan, combine granulated sugar and water and bring to a boil over medium-high heat, stirring until the sugar dissolves.
  2. Once the syrup is boiling, add the fresh cranberries and return to a boil, so the berries start bubbling immediately.
Simmer until burst
  1. Reduce heat to low to maintain a gentle simmer and cook for 10 minutes, stirring occasionally, until the berries burst and the sauce looks thick and glossy.
Cool and chill to set
  1. Remove the saucepan from the heat and cool completely, then chill until serving so the sauce sets as it cools.

Notes

For the thickest, jammy cranberry sauce, simmer on low enough to prevent scorching but steady enough to keep gentle bubbles; stir occasionally for even burst berries. Store covered in the refrigerator for up to 5 days. Freezing is not recommended because the texture can thin after thawing. For a lighter option, use half sugar and half water plus a no-sugar-added cranberry concentrate to reduce added sugar while keeping a set-friendly syrup.