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3 Ingredient Cranberry Sauce

3 ingredient cranberry sauce made with a quick simmer that turns into a thick, jammy ruby topping as it cools. Fresh cranberries burst while you stir, creating a spoonable sauce with whole, glistening berries.
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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: 289
Ingredients Equipment Method Notes

Ingredients
  

Cranberry sauce base
  • 12 oz fresh cranberries Use fresh for best texture and berry burst.
  • 1 cup granulated sugar
  • 1 cup water

Equipment

  • 1 cast iron skillet

Method
 

Dissolve the sugar
  1. In a saucepan, combine water and granulated sugar, then bring to a boil over medium-high heat, stirring until the sugar dissolves.
  2. Once the mixture is at a rolling boil, keep it simmering briefly—about 1 minute—so it stays smooth and bubbling.
Simmer to burst the berries
  1. Add the fresh cranberries to the boiling syrup and return to a boil, stirring gently to coat all the berries.
  2. Reduce heat to maintain a steady simmer and cook for 10 minutes, stirring occasionally until the berries burst and the mixture looks jammy and ruby.
Cool and chill to set
  1. Remove the saucepan from the heat and cool completely to room temperature, letting the sauce thicken as it cools.
  2. Chill until serving so the cranberry sauce sets more firmly and holds its spoonable shape.

Notes

For the thickest, spoonable texture, don’t rush cooling—let the sauce cool completely before chilling. Refrigerate in a covered container for up to 5 days; freeze for up to 2 months (thaw overnight in the fridge). For a lower-sugar option, replace granulated sugar with an equal-measure sugar substitute that’s intended for cooking and simmering.