Ingredients
Equipment
Method
Cook the syrup
- Bring the granulated sugar and water to a boil in a saucepan, stirring until the sugar dissolves, about 1–2 minutes. Keep the surface at a steady simmer-rolling boil for even dissolving.
- Add the fresh cranberries and return to a boil, stirring to coat them, about 1 minute. Watch for berries starting to pop at the edges.
Simmer and thicken
- Reduce heat to a gentle simmer and simmer for 10 minutes, stirring occasionally, until the berries burst. The sauce should look thick and jammy with softened, popped cranberries throughout.
- Remove from heat and cool completely, uncovered at room temperature, about 20–30 minutes. It will thicken more as it cools.
Chill to set
- Chill the sauce until serving so it sets, at least 2 hours. You should see a glossy, spreadable ruby texture when spooned.
Notes
For the thickest, most even texture, stir during simmering so cranberries cook uniformly and burst all over. Store in an airtight container in the refrigerator for up to 5 days; freeze yes, up to 2 months—thaw overnight in the fridge and stir to loosen if needed. For a lower-sugar option, use a 1:1 sugar substitute designed for cooking (follow package swap guidance) and expect a slightly different set.