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3 Ingredient Cranberry Sauce

3 ingredient cranberry sauce with jammy, burst-berry texture made by simmering fresh cranberries until thick and glossy. Simple saucepan method that sets beautifully as it cools, so it slices and spoon-dollops neatly.
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Prep Time 2 minutes
Cook Time 12 minutes
chilling 10 minutes
Total Time 24 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cranberry Sauce
  • 12 oz fresh cranberries Use fresh (not frozen) for best burst-and-thicken texture.
  • 1 cup granulated sugar Stir until fully dissolved before adding cranberries.
  • 1 cup water Used to dissolve sugar and start the simmer.

Equipment

  • 1 sheet pan

Method
 

Make the syrup
  1. In a saucepan, combine granulated sugar and water and bring to a boil over high heat, stirring until the sugar dissolves. You should see steady bubbling across the surface within 2–3 minutes.
Simmer the cranberries
  1. Add fresh cranberries to the boiling syrup and return to a boil. Once the liquid is bubbling again, you’ll see berries begin to soften around the edges.
  2. Reduce heat to a gentle simmer and cook for 10 minutes, stirring occasionally, until berries burst and the sauce looks thicker and glossier. Aim for small bubbles that slowly burp while the mixture thickens.
Cool and chill
  1. Remove from the heat and cool completely at room temperature until the sauce is no longer hot. It will look loose at first, then thicken as it cools.
  2. Transfer to the refrigerator and chill until serving so the sauce sets, about 2–10 hours. The sauce should hold its shape when spooned.

Notes

Pro tip: Don’t stir constantly during the simmer—occasional stirring helps prevent scorching while still letting berries burst for a jammy texture. Store covered in the refrigerator for up to 5 days; freeze up to 2 months. For a lighter option, swap half the sugar for an equal amount of sugar substitute made for cooking (use per package instructions), but note texture may be slightly softer.