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3 Ingredient Cranberry Sauce

3 ingredient cranberry sauce made with a quick sugar-water boil and simmered until the berries burst into a thick, jammy texture. This stovetop cranberry sauce sets as it cools, so it’s spoonable and glossy for sides and salads.
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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: 268
Ingredients Equipment Method Notes

Ingredients
  

Cranberry sauce
  • 12 oz fresh cranberries Use fresh cranberries (not thawed frozen) for best burst-and-thicken results.
  • 1 cup granulated sugar Stir until fully dissolved to prevent graininess.
  • 1 cup water Measure water accurately to balance thickening.

Equipment

  • 1 sheet pan

Method
 

Cook the syrup
  1. In a saucepan, combine the water and granulated sugar and bring to a boil over medium-high heat while stirring until the sugar dissolves.
  2. Keep it at a steady boil so the liquid looks clear and actively bubbling.
Simmer and burst the berries
  1. Add the fresh cranberries to the boiling syrup and return to a boil.
  2. Reduce the heat to low and simmer for 10 minutes, stirring occasionally, until the berries burst and the sauce looks ruby and thicker (jammy).
Cool and set
  1. Remove the saucepan from the heat and let the cranberry sauce cool completely at room temperature until no longer steaming.
  2. Chill until serving—once cold, the sauce sets into a thick, spoonable texture.

Notes

Pro tip: Stir only occasionally during the simmer—letting the berries break naturally helps you get that chunky, jammy texture. Refrigerate in a covered container for up to 7 days; freeze up to 2 months, thaw in the fridge overnight. For a lighter option, use a sugar substitute designed for 1:1 baking, but note texture may be slightly less thick.