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3 Ingredient Cranberry Sauce

3 ingredient cranberry sauce with a quick simmer that turns into thick, jammy ruby sauce. Fresh cranberries burst as it cooks, then it sets as it cools and chills.
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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: 250
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 (about 1–2 minutes). Look for clear syrup with no visible sugar granules.
  2. Add the fresh cranberries and return the mixture to a boil, stirring to coat the berries. Watch for the mixture to bubble again at a steady boil.
Simmer until jammy
  1. Reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally. The berries should burst and the sauce should look glossy and thicker.
Cool and chill to set
  1. Remove from heat and cool completely at room temperature. The sauce will thicken as it cools.
  2. Chill until serving. Serve cold for a spoonable, jammy texture.

Notes

Pro tip: simmer just until the berries burst; overcooking can make the sauce too stiff. Refrigerate in a covered container for up to 7 days—freeze only if you’re okay with a softer texture after thawing. For a lower-sugar option, use a 1:1 sugar substitute designed for cooking and follow package instructions for simmering.