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3 Ingredient Cranberry Sauce

3 ingredient cranberry sauce made by simmering fresh cranberries until they burst and turn jammy ruby. This quick stovetop method cools and chills into a thick, spoonable set.
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Prep Time 2 minutes
Cook Time 12 minutes
Total Time 14 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Cranberry sauce base
  • 12 oz fresh cranberries Use fresh cranberries for best texture and color.
  • 1 cup granulated sugar Stir until fully dissolved for a smooth sauce.
  • 1 cup water Provides the cooking liquid to help the berries burst.

Equipment

  • 1 sheet pan

Method
 

Cook the syrup
  1. Bring the granulated sugar and water to a boil in a saucepan over medium-high heat, stirring until the sugar dissolves.
  2. Continue boiling until the mixture is clearly bubbling, then visually confirm the sugar is fully dissolved before moving on.
Simmer until berries burst
  1. Add the fresh cranberries to the boiling syrup and return to a boil.
  2. Reduce the heat to maintain a gentle simmer and simmer for 10 minutes, stirring occasionally, until the berries burst and the sauce looks jammy and ruby.
Cool and chill
  1. Remove the saucepan from the heat and cool completely at room temperature until thickened.
  2. Chill until serving so the cranberry sauce sets as it cools, then spoon into a serving bowl.

Notes

Pro tip: keep the simmer gentle so the sauce thickens without scorching; if it looks a bit loose right after cooking, it will thicken noticeably as it cools and chills. Refrigerate in an airtight container up to 5 days. Freezing is not recommended because the texture can turn grainy. For a lower-sugar swap, use an equal-measure sugar alternative and follow package instructions for simmering consistency.