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3 Ingredient Cranberry Sauce

3 ingredient cranberry sauce made by simmering fresh cranberries until the berries burst and the mixture turns into a thick, jammy ruby sauce. Sweetened with sugar and water, then cooled and chilled for a spoonable set texture.
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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
  

Cranberry Sauce
  • 12 oz fresh cranberries Use fresh cranberries for the best burst and texture.
  • 1 cup granulated sugar Stirs in to make a syrupy base that thickens as it simmers.
  • 1 cup water Used to dissolve the sugar and create the cooking liquid.

Equipment

  • 1 sheet pan

Method
 

Make the syrup
  1. In a saucepan, combine granulated sugar and water and bring to a boil, stirring until the sugar dissolves (about 1–2 minutes). Look for a clear syrup with steady bubbling across the surface.
Simmer the cranberries
  1. Add fresh cranberries and return the mixture to a boil over medium-high heat. Visual cue: the liquid boils again with cranberries bobbing freely.
  2. Reduce heat to maintain a gentle simmer and cook for 10 minutes, stirring occasionally, until the berries burst. Visual cue: many berries split and the sauce turns glossy and slightly thick.
Cool and chill
  1. Remove the saucepan from the heat and cool completely. Visual cue: the sauce thickens as it cools and looks more like a spoonable gel.
  2. Chill until serving so the sauce sets. Visual cue: when spooned, it holds its shape and appears ruby-red and jammy.

Notes

For a thicker, jammy consistency, stir more often during the last 2 minutes of simmering so the syrup reduces slightly. Store in an airtight container in the refrigerator for up to 5 days; serve cold or at cool room temperature. Freezing is not recommended because the texture can loosen after thawing. Dietary swap: for a lower-sugar option, use an equal amount of a 1:1 sugar substitute designed for cooking, and expect a slightly softer set.