Ingredients
Equipment
Method
Boil the sugar syrup
- Combine granulated sugar and water in a saucepan and bring to a boil over medium-high heat, stirring until the sugar dissolves (about 2 minutes). Visual cue: you should see steady bubbling across the surface.
Cook cranberries until they burst
- Add fresh cranberries to the boiling syrup and return to a boil, stirring to coat the berries. Visual cue: cranberries begin to shift from firm to glossy as they heat.
- Reduce heat to maintain a gentle simmer and cook for 10 minutes, stirring occasionally, until the berries burst and the mixture thickens slightly. Visual cue: you’ll see popped skins and jammy ruby liquid pooling in the saucepan.
Cool and chill
- Remove the saucepan from the heat and cool completely to room temperature. Visual cue: the sauce will look thicker and more cohesive as it cools.
- Chill until serving so the sauce sets as it cools. Visual cue: when spooned, it holds shape with a slow, jam-like pour.
Notes
For best texture, stir a few times during the simmer so the cranberries cook evenly and burst throughout. Store in an airtight container in the refrigerator for up to 5 days; it can also be frozen up to 2 months and thawed overnight in the fridge. For a lower-sugar swap, use an equal amount of a granulated sugar substitute that measures like sugar (check package guidance) and expect a slightly softer set.