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3 Ingredient Cranberry Sauce

3 ingredient cranberry sauce made by simmering fresh cranberries until they burst into a thick, jammy ruby texture. Finished with a complete cool and chill so it sets like store-bought style.
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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: 220
Ingredients Equipment Method Notes

Ingredients
  

Cranberry sauce
  • 12 oz fresh cranberries Use fresh cranberries for the best burst and thick texture.
  • 1 cup granulated sugar Granulated sugar dissolves to form the syrupy base.
  • 1 cup water Water helps dissolve sugar before simmering.

Equipment

  • 1 cast iron skillet

Method
 

Cook the syrup
  1. Bring the sugar and water to a boil in a saucepan over medium-high heat, stirring until the sugar dissolves.
  2. Continue boiling until the mixture looks clear and smooth, then keep it at a steady boil before adding the cranberries.
Simmer until berries burst
  1. Add the fresh cranberries and return the mixture to a boil, stirring to coat the berries.
  2. Reduce heat to a gentle simmer and cook for 10 minutes, stirring occasionally, until the berries burst and the sauce looks thick and glossy.
Cool and chill
  1. Remove from heat and let the cranberry sauce cool completely at room temperature, with steam slowing down as it thickens.
  2. Chill until serving so it sets as it cools, then serve cold or at cool-room temperature.

Notes

Pro tip: stir occasionally while simmering so the sugar doesn’t stick, and watch for burst berries to signal doneness. Refrigerate in a covered container for up to 5 days; freeze in an airtight container for up to 2 months, then thaw in the fridge. For a lower-sugar option, replace the granulated sugar with an equal-measure granulated sugar substitute labeled for 1:1 baking/confection.