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3-Ingredient Cranberry Sauce

3-ingredient cranberry sauce made on the stovetop until the berries burst and the sauce turns thick, ruby, and jammy as it cools. Ready in about 12 minutes of cooking plus chilling for the perfect 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
Calories: 238
Ingredients Equipment Method Notes

Ingredients
  

Cranberry Sauce
  • 12 oz fresh cranberries
  • 1 cup granulated sugar
  • 1 cup water

Equipment

  • 1 sheet pan

Method
 

Boil the sugar water
  1. Bring the granulated sugar and water to a boil in a saucepan, stirring until the sugar dissolves.
  2. Continue boiling for 1 minute, then reduce heat slightly to prevent scorching while you add the cranberries.
Simmer until berries burst
  1. Add the fresh cranberries and return to a boil.
  2. Reduce heat and simmer for 10 minutes, stirring occasionally, until the berries burst and the sauce looks thick and ruby.
Cool and chill
  1. Remove the saucepan from heat and cool completely.
  2. Chill until serving—this is when the sauce sets as it cools.

Notes

Pro tip: For the jammiest texture, stir occasionally during the 10-minute simmer so the cranberries burst evenly without turning the sauce grainy. Store covered in the fridge up to 5 days; freeze in an airtight container up to 2 months and thaw in the refrigerator. For a lower-sugar option, replace granulated sugar with a 1:1 sugar substitute formulated for cooking, then simmer until thickened.