Ingredients
Equipment
Method
Cook the syrup
- Bring the sugar and water to a boil in a saucepan, stirring until the sugar dissolves, about 1-2 minutes. Keep the surface at a steady boil so the liquid looks clear and glossy.
Simmer until berries burst
- Add the fresh cranberries and return to a boil, stirring to coat, about 1 minute. Watch for berries starting to pop and release juice.
- Reduce heat to a gentle simmer and cook for 10 minutes, stirring occasionally, until the berries burst and the mixture looks thick like a loose jam. Reduce bubbling to small, steady bubbles across the surface.
Cool and chill
- Remove from heat and cool completely, about 20-30 minutes, until no longer hot. The sauce should thicken as it cools from pourable to spoonable.
- Chill until serving so the sauce sets, at least 2 hours. You should see a firmer, jam-like texture when a spoon drags through it.
Notes
Pro tip: for a thicker, more jammy texture, let the sauce cool completely before chilling, and avoid stirring constantly once the berries start bursting. Store covered in the refrigerator for up to 5 days; freeze in an airtight container for up to 2 months and thaw in the fridge. For a lower-sugar option, replace part or all of the sugar with a 1:1 baking-style sweetener formulated to cook and set similarly.