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3 Ingredient Cranberry Sauce

3 ingredient cranberry sauce made with a quick simmer that turns into thick, jammy ruby sauce as it cools. Fresh cranberries burst during cooking for a glossy texture that’s spoon-tender.
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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: 418
Ingredients Equipment Method Notes

Ingredients
  

3 ingredient cranberry sauce
  • 12 oz fresh cranberries
  • 1 cup granulated sugar
  • 1 cup water

Equipment

  • 1 sheet pan

Method
 

Cook the syrup
  1. In a saucepan, bring the sugar and water to a boil over medium-high heat, stirring until the sugar dissolves.
  2. Keep at a steady boil until the mixture looks clear and fully combined, about 1 to 2 minutes, then proceed to the next step.
Simmer until berries burst
  1. Add the fresh cranberries to the boiling syrup and return to a boil, stirring to coat the berries.
  2. Reduce heat to a low simmer and cook 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 the cranberry sauce completely at room temperature.
  2. Chill until serving; as it cools, the sauce sets into a thick, jammy texture.

Notes

Pro tip: for the thickest set, cool completely before chilling—don’t rush it while it’s still hot. Refrigerate in a covered container for up to 5 days; freeze for up to 2 months, thaw overnight in the fridge and stir to refresh the texture. For a lower-sugar option, use a granulated sugar substitute that measures cup-for-cup, then simmer until thick as needed.