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Small batch cranberry sauce made with fresh or frozen cranberries in just 15 minutes. A quick, homemade holiday side perfect for one or two.
Why You’ll Love This Recipe
- Fresh or Frozen Cranberries: Works perfectly with either, so you can make it any time of year.
- Holiday Essential: A classic Christmas or Thanksgiving side dish in a perfectly portioned single serving.
- Delicious Flavor: Tart cranberries, orange juice, and warm cinnamon create the ideal sweet-tart balance.
- Versatile: Serve with turkey or pork, or spoon over a small cheesecake, small pound cake, or scoop of vanilla ice cream.
- Easy to Double: This small batch cranberry sauce is designed for one but easy to double or triple when needed.
I love making this small batch cranberry sauce because it tastes so much fresher than anything from a can. With just 4 ingredients, I can have a homemade cranberry sauce ready in about 15 minutes. It’s the perfect way to bring a fresh, single serving side dish to Thanksgiving or Christmas dinner, and I enjoy knowing I can make just the right amount without any waste.
Round out your small Thanksgiving meal with our small batch green bean casserole, small batch cornbread dressing, or mashed potatoes for one or two. Leftovers make make delicious Thanksgiving sliders!
Ingredients
If you have any ingredients leftover from this single serve cranberry sauce recipe, check out our Leftover Ingredients Recipe Finder.
- Cranberries: Fresh cranberries give the sauce its tart flavor. Frozen cranberries work just as well. Extra cranberries can be used in small batch cranberry orange scones.
Tip: Choosing, Storing, and Freezing Cranberries
- Choosing: Look for firm, glossy berries without soft spots. Lighter red berries are denser, darker ones are juicier.
- Storing: Keep fresh cranberries in the refrigerator for up to 1 month.
- Freezing: Wash, dry, and spread in a single layer on a tray. Freeze 2 hours, then transfer to a freezer bag. Label and store for up to 12 months. Use straight from the freezer in recipes.
- Sugar: Sweetens the sauce and balances the tartness.
- Orange Juice: Adds fresh citrus flavor. Use pulp-free juice for a smooth sauce.
- Water: Helps thin the sauce. For stronger citrus flavor, replace with more orange juice.
- Cinnamon Stick: Brings warmth and spice. Substitute with ground cinnamon or a pinch of nutmeg if needed. Leftover sticks can be added to homemade hot chocolate.
Recipe Variations
Try these simple variations to put your spin on this homemade cranberry sauce recipe:
- Spiced Cranberry Sauce: Add a pinch of ground nutmeg or cloves plus a splash of vanilla extract for warm, fall flavor.
- Berry Cranberry Sauce: Fold in raspberries, blueberries or chopped strawberries for extra fruit depth.
- Pineapple Cranberry Sauce: Replace water with pineapple juice (or orange–pineapple mix), and stir in chopped pineapple or mango.
- Apple-Cranberry Sauce: Add peeled, diced apple or replace part of the liquid with apple juice for natural sweetness.
How To Make Cranberry Sauce
For detailed ingredient amounts and the full small batch cranberry sauce recipe, see the recipe card below.
- Rinse Cranberries: Place in a colander, rinse under cool water, and discard any soft or damaged berries.
- Cook Sauce: In a 1-quart saucepan, combine cranberries, sugar, orange juice, water, and a cinnamon stick. Bring to a boil over medium heat, stirring to dissolve the sugar. Reduce to low and simmer 10–12 minutes, until cranberries burst and the sauce thickens.
- Cool and Serve: Remove from heat and let cool to room temperature. Serve warm, room temperature, or chilled.
Expert Tips
- Scaling Up: Double or triple the recipe easily. Use a larger saucepan (2-quart for a double batch) to prevent overflow.
- Thickening: Cranberries naturally thicken as they cook due to the pectin in the cranberries and the sugar. If the sauce seems thin, check that you used the full amount of sugar.
- Boost Orange Flavor: Swap the water for more orange juice for a brighter citrus taste.
- Simmer Gently: Stir occasionally to keep the sauce from sticking, and maintain a gentle simmer instead of a rapid boil.
- Cooling & Storage: Cool completely, then refrigerate in an airtight container for up to 1 week. Great for making ahead.
What To Serve With Cranberry Sauce
Cranberry sauce is a holiday classic that pairs perfectly with both savory dishes and sweet desserts. These single serving and small batch recipes make it easy to create a festive Thanksgiving or Christmas meal without the extras:
Frequently Asked Questions
Yes, homemade cranberry sauce can be made up to a week in advance and stored in the refrigerator.
Stored in an airtight container in the fridge, it lasts up to 7 days.
Absolutely. This small batch cranberry sauce works with either fresh or frozen cranberries. No need to thaw first.
Yes, but the sauce will be much more tart. Many people substitute maple syrup, honey, or another sweetener to balance the flavor.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch cranberry sauce recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Cranberry Sauce For One
Watch How To Make This
Equipment
Ingredients
- 1 cup fresh cranberries
- 3 tablespoons sugar
- 2 tablespoons orange juice
- 1 tablespoon water
- 1 cinnamon stick (optional)
Instructions
- Rinse cranberries in a colander under cool water, discarding any soft or damaged berries.
- In a 1-quart saucepan, combine cranberries, sugar, orange juice, water, and a cinnamon stick. Cook over medium heat, stirring to dissolve the sugar. Bring to a boil, then reduce heat and simmer 10–12 minutes, until cranberries burst and the sauce thickens.
- Remove from heat and cool to room temperature. Transfer to a bowl and serve warm, at room temperature, or chilled.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Perfect timing! This morning I came across a recipe for cranberry cheesecake overnight oats. I can reduce all of it but cranberry sauce is nothing I have ever done. I was planning to come here this evening to see if you had one. You were even nice enough to put a link in the email I got today. Thanks for saving me the time! Off to check on the other recipes you sent. I am sure to find something I save.
Thank you for this recipe! It is definitely on my menu this Thanksgiving. But I don’t understand “let the cranberry sauce cool completely at room temperature, then transfer to a boil. ” Is that supposed to be “bowl”?
It is supposed to be “bowl”. Thank you for catching the mistake, we’ve updated the post.
Nice to have year round!
I love cranberry sauce. One of my favorite things around the holidays. Yours looks terrific!
Yum! That sounds so delicious. I love the whole ingredients. What a creative series. 🙂
Thanks, Jessica!
I seriously love this small batch! Perfect for sandwiches or baked brie too!
Cranberry sauce is seriously so easy to make, I'm not sure why anyone eats it out of the can! I bet the orange flavor is fantastic too!
What's Thanksgiving without cranberry sauce?? This looks great!
This is definitely perfect for Thanksgiving!
Don't you love how quickly homemade cranberry sauce is made? And it's SO much better than what comes in the can. Again, you're rocking the single portions!
I know – it's so easy and tastes so fresh. Thank you, Renee!