Ingredients
Equipment
Method
Cook the syrup
- In a saucepan, bring the water and granulated sugar to a boil over medium-high heat, stirring until the sugar dissolves. Keep it at a steady boil until the liquid looks clear and uniform, about 2 minutes.
- Add the fresh cranberries to the boiling syrup and return to a boil, stirring to coat the berries. Continue boiling until bubbles break across the surface, about 1 minute, then reduce heat.
- Reduce heat to a simmer and cook for 10 minutes, stirring occasionally, until the berries burst and the sauce thickens. Look for popped, glossy berries and a syrupy consistency that clings lightly to the spoon.
Cool and chill to set
- Remove the saucepan from the heat and let the cranberry sauce cool completely. The color will deepen to a jammy ruby as steam fades and the sauce thickens.
- Chill the cranberry sauce until serving so it sets as it cools. Serve cold, with a spoonful that holds its shape.
Notes
Pro tip: simmering time controls thickness—cook until you see plenty of burst berries and the mixture coats the back of a spoon, then cool fully before chilling for the best set. Refrigerate in a covered container up to 7 days; freeze for up to 2 months if needed. For a lower-sugar option, use a 1:1 granulated sugar substitute formulated for cooking and follow package guidance for simmering.