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3 Ingredient Cranberry Sauce

3 ingredient cranberry sauce made with fresh cranberries, sugar, and water for a thick, jammy texture. Simmer until the berries burst, then chill so it 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: 180
Ingredients Equipment Method Notes

Ingredients
  

fresh cranberries
  • 12 oz fresh cranberries
granulated sugar
  • 1 cup granulated sugar
water
  • 1 cup water

Equipment

  • 1 sheet pan

Method
 

Make the syrup
  1. In a saucepan, combine granulated sugar and water, then bring to a boil while stirring until the sugar dissolves. You should see clear syrup with no grainy sugar at the bottom.
  2. Add fresh cranberries and return the mixture to a boil. Watch for the berries to start popping around the edges.
Simmer and cool
  1. Reduce heat to a simmer and cook for 10 minutes, stirring occasionally, until the berries burst. The sauce will look thicker and ruby-red with visible popped berries.
  2. Remove from heat and cool completely, leaving it undisturbed as it thickens. The sauce will set more as it cools.
  3. Chill until serving so the sauce firms up. Serve cold for the thick, spoonable texture.

Notes

For the thickest cranberry sauce, simmer until you see lots of popped berries and the mixture coats a spoon. Store in the refrigerator in a sealed container for up to 7 days; freeze up to 2 months and thaw in the fridge. Dietary swap: for a lower-sugar version, use an equal-measure granulated sugar substitute that supports cooking (check label for 1:1 use).