About this recipe

A simple, foolproof cranberry sauce made with just three ingredients — fresh cranberries, sugar, and water. It comes together in under 20 minutes and delivers the perfect balance of tart and sweet with a beautiful ruby-red color. Far better than anything from a can, this classic recipe is a holiday table staple that doubles as a condiment, spread, or dessert topping.

Instructions

1. 1

   Rinse the cranberries under ^[cold water] in a colander and pick through them, discarding any that are soft, shriveled, or discolored.

2. 2

   Combine the sugar and water in a saucepan over ^[medium heat]. Stir occasionally until the sugar has fully dissolved, about 2–3 minutes. You don't need the water to boil — just heat until the sugar is no longer grainy.

3. 3

   Add the cranberries and a pinch of salt to the saucepan. If using, add the orange zest and cinnamon now. Stir to combine.

4. 4

   Increase the heat to ^[medium-high] and bring to a boil. You'll start to hear the cranberries popping — this is normal and expected. Stir occasionally.

5. 5

   Once boiling, reduce the heat to ^[medium-low] and simmer uncovered for 10–12 minutes, stirring every couple of minutes. The cranberries will burst and the sauce will thicken noticeably. It will look loose at this stage — that's fine.

6. 6

   Remove from heat. Taste the sauce and adjust sweetness if needed — add 1–2 tablespoons more sugar if it's too tart for your preference, and stir until dissolved (the residual heat will melt it).

7. 7

   Transfer the sauce to a mixing bowl or quart jar. It will look thin while hot but will thicken to a perfect, jammy consistency as it cools. Let it cool to room temperature, then refrigerate for at least 1 hour before serving. Serve chilled or at room temperature.