This post may contain affiliate links. Please read our disclosure policy.
This 15-minute cranberry sauce recipe is made with fresh cranberries simmered in orange juice and a touch of cinnamon, creating the perfect balance of sweet and tangy flavors. It’s an easy, single serving recipe that’s ideal for one person or for adding a fresh, homemade touch to your holiday table. Say goodbye to canned cranberry sauce—this quick and flavorful version is a holiday essential!
Looking to round out your Thanksgiving meal? Add our small batch Green Bean Casserole, perfectly portioned Cornbread Dressing, or creamy Mashed Potatoes to your holiday table. If you end up with leftovers, they’re perfect for making quick and delicious Thanksgiving Sliders!
Table of Contents
- Why You’ll Love This Recipe
- Thanksgiving For One or Two: Fresh Cranberry Sauce Recipe
- Ingredients
- Choosing, Storing, and Freezing Cranberries
- Recipe Variations
- How To Make Cranberry Sauce
- Expert Tips
- What To Serve With Cranberry Sauce
- Frequently Asked Questions
- Ways To Use Leftover Ingredients
- Cranberry Sauce For One Recipe
Why You’ll Love This Recipe
- Easy to Make: With only four ingredients, this cranberry sauce is quick and simple to prepare.
- Deliciously Flavorful: Fresh cranberries, orange juice, and a hint of cinnamon create a perfect balance of tart and sweet.
- Versatile: Enjoy it alongside your holiday meal or as a topping for desserts like vanilla ice cream.
- Customizable: Adjust the sweetness or try adding spices like nutmeg or cloves to suit your taste.
- Perfect Portion: Designed for one serving but can easily be doubled or tripled to serve more.
Thanksgiving For One or Two: Fresh Cranberry Sauce Recipe
Spending Thanksgiving on your own or with just one other person can be a peaceful and rewarding experience. Whether it’s due to work, school, travel, or simply enjoying some quiet time, you can still savor a festive and traditional meal tailored to your needs.
If cranberry sauce is a must on your holiday table, skip the canned version! This single serving cranberry sauce recipe is easy to make and brings a fresh, homemade touch to your Thanksgiving meal. Once you try this flavorful recipe, you’ll never look back—it’s the perfect way to make your holiday extra special.
RELATED: Thanksgiving For Two
Ingredients
If you have any ingredients leftover from this small batch cranberry sauce recipe, check out our Leftover Ingredients Recipe Finder.
- Cranberries: These are the star of the recipe, giving the sauce its signature tart flavor. If fresh cranberries aren’t available, frozen ones work just as well. Have extra cranberries? Use them to bake a small batch of Cranberry Orange Scones!
- Sugar: Essential for balancing the tartness of the cranberries and sweetening the sauce.
- Orange Juice: Brings a touch of citrus flavor to the sauce. I recommend using pulp-free orange juice for a smooth texture.
- Water: If you’d like a bolder citrus flavor, you can swap the water for more orange juice.
- Cinnamon Stick: Adds warmth and depth to the sauce. Ground cinnamon or a pinch of nutmeg can be used instead if you don’t have a cinnamon stick on hand. If you have leftover cinnamon sticks, try dropping one into a pot of simmering hot chocolate—it’s such a treat!
Choosing, Storing, and Freezing Cranberries
Cranberries are a versatile ingredient, and keeping them fresh ensures they’re always ready for your favorite recipes. Here’s everything you need to know about selecting, storing, and freezing cranberries.
Choosing Fresh Cranberries
When buying cranberries, look for berries that are firm to the touch and free from soft spots or discoloration. While lighter red berries are often denser and darker ones tend to be juicier, the color doesn’t indicate sweetness.
Storing Fresh Cranberries
Store fresh cranberries in the refrigerator, where they’ll stay good for up to a month. For longer storage, freezing is an excellent option—cranberries can last up to a year in the freezer without losing their flavor or texture.
How to Freeze Cranberries
Freezing cranberries is simple and keeps them fresh for months. Follow these steps:
- Wash and Dry: Rinse the cranberries under cool running water, then pat them completely dry with a clean towel.
- Prepare for Freezing: Line a tray with parchment paper and spread the cranberries out in a single layer to prevent sticking.
- Flash Freeze: Place the tray in the freezer for about 2 hours to freeze the berries individually.
- Bag and Store: Transfer the frozen cranberries to a freezer-safe bag, press out as much air as possible, seal, and return the bag to the freezer.
- Label and Use: Label the bag with the date. Cranberries can stay fresh in the freezer for up to 12 months and can be used straight from the freezer in recipes.
Recipe Variations
- Spiced Cranberry Sauce: Add a pinch of nutmeg or ground cloves for added warmth. Stir in a splash of vanilla extract to deepen the flavor.
- Berry Cranberry Sauce: Incorporate raspberries, blueberries, or chopped strawberries to create a sauce filled with bright berry flavors.
- Pineapple Cranberry Sauce: Substitute pineapple juice for the water to bring a hint of tropical sweetness. For extra flavor, mix in chopped pineapple or mango.
- Cranberry Sauce with Nuts: Stir in chopped walnuts or pecans for a satisfying crunch and a balance to the sauce’s sweetness.
RELATED: 15 Easy Dessert Recipes For One
How To Make Cranberry Sauce
For detailed ingredient amounts and the full recipe, see the recipe card below.
- Rinse and Sort: Place the cranberries in a colander and rinse them under cool water. Remove and discard any that are soft or damaged.
- Cook the Cranberries: In a 1-quart saucepan, combine the cranberries, sugar, orange juice, water, and a cinnamon stick. Set the saucepan over medium heat and stir occasionally to help dissolve the sugar. Once the mixture comes to a boil, reduce the heat to low and let it simmer for 10-12 minutes, or until the cranberries are tender and start to burst. The sauce will thicken as it cooks.
- Cool and Serve: Remove the saucepan from the heat and let the cranberry sauce cool completely at room temperature. Transfer it to a bowl. You can serve the cranberry sauce warm, at room temperature, or chilled—whichever you prefer!
Expert Tips
- Scaling the Recipe: Need more cranberry sauce? This recipe is easy to double or triple. For a double batch, use a 2-quart saucepan to ensure there’s enough space for the extra ingredients.
- Fresh or Frozen Cranberries: Both fresh and frozen cranberries work beautifully in this recipe, so use what you have on hand.
- Thickening the Sauce: Cranberry sauce naturally thickens as it cooks, thanks to the pectin in the cranberries and the sugar. If your sauce seems too thin, ensure you’ve added the full amount of sugar specified in the recipe.
- Enhancing Orange Flavor: For a stronger orange flavor, simply replace the water with additional orange juice. This adds a vibrant citrus note to the sauce.
- Stirring and Simmering: Stir the sauce occasionally as it simmers to prevent it from sticking to the bottom of the pan. Adjust the heat as needed to keep it at a gentle simmer without boiling over.
- Cooling and Storing: Let the cranberry sauce cool completely at room temperature before storing. Transfer it to an airtight container and refrigerate. It will stay fresh for up to a week, making it a perfect make-ahead dish.
What To Serve With Cranberry Sauce
Cranberry sauce is a classic addition to any Thanksgiving or holiday meal. Its bright, tangy flavor pairs beautifully with traditional holiday dishes. Whether you’re preparing a meal for yourself or sharing with a guest, these single serving recipes are perfect for creating a festive spread:
Holiday Side Dishes
- Carrot Soufflé: Lightly sweet and wonderfully creamy.
- Mashed Potatoes: Rich, creamy, and perfectly comforting.
- Buttery Sautéed Green Beans: Crisp and full of flavor.
- Sweet Potato Casserole: A hearty and satisfying favorite.
- Cornbread Dressing: A classic side that pairs perfectly with cranberry sauce.
Main Courses
- Turkey Tenderloin: Juicy and flavorful, ideal for a small Thanksgiving table.
- Turkey Cutlet: Quick to cook and packed with flavor.
- Roast Turkey Breast: A traditional option that’s always a hit.
- Turkey Roast: Tender, roasted to perfection, and full of holiday flavor.
Desserts
- Pecan Pie: Sweet, nutty, and indulgent.
- Pumpkin Pie: A Thanksgiving must-have.
- Mini Dutch Apple Pie: Tart apples baked with a hint of cinnamon.
- Sweet Potato Pie: A comforting southern classic.
The cranberry orange sauce brings a burst of brightness to your plate and ties all these dishes together beautifully. Enjoy a holiday meal that’s both festive and perfectly portioned for one or two!
Frequently Asked Questions
Yes, frozen cranberries work just as well as fresh. There’s no need to thaw them before cooking—just add them straight to the pot.
Store the sauce in an airtight container, and it will stay fresh for up to one week.
Absolutely! Cranberry sauce tastes even better after sitting for a day or two. Make it in advance and refrigerate until ready to enjoy.
Cranberry sauce thickens naturally as it cools. If it still seems too thin, you can simmer it a little longer to reduce the liquid, or ensure the sugar measurement is correct as it helps thicken the sauce.
Absolutely. If you prefer a less sweet sauce, reduce the sugar slightly. If you like it sweeter, add a little more sugar to taste.
Yes, you can easily scale the recipe up. For a double batch, use a 2-quart saucepan to ensure there’s enough room.
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!
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 and Sort: Place the cranberries in a colander and rinse them under cool water. Remove and discard any that are soft or damaged.
- Cook the Cranberries: In a 1-quart saucepan, combine the cranberries, sugar, orange juice, water, and a cinnamon stick. Set the saucepan over medium heat and stir occasionally to help dissolve the sugar. Once the mixture comes to a boil, reduce the heat to low and let it simmer for 10-12 minutes, or until the cranberries are tender and start to burst. The sauce will thicken as it cooks.
- Cool and Serve: Remove the saucepan from the heat and let the cranberry sauce cool completely at room temperature. Transfer it to a bowl. You can serve the cranberry sauce warm, at room temperature, or chilled—whichever you prefer!
Notes
- Scaling the Recipe: Need more cranberry sauce? This recipe is easy to double or triple. For a double batch, use a 2-quart saucepan to ensure there’s enough space for the extra ingredients.
- Fresh or Frozen Cranberries: Both fresh and frozen cranberries work beautifully in this recipe, so use what you have on hand.
- Thickening the Sauce: Cranberry sauce naturally thickens as it cooks, thanks to the pectin in the cranberries and the sugar. If your sauce seems too thin, ensure you’ve added the full amount of sugar specified in the recipe.
- Enhancing Orange Flavor: For a stronger orange flavor, simply replace the water with additional orange juice. This adds a vibrant citrus note to the sauce.
- Stirring and Simmering: Stir the sauce occasionally as it simmers to prevent it from sticking to the bottom of the pan. Adjust the heat as needed to keep it at a gentle simmer without boiling over.
- Cooling and Storing: Let the cranberry sauce cool completely at room temperature before storing. Transfer it to an airtight container and refrigerate. It will stay fresh for up to a week, making it a perfect make-ahead dish.
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!
This is definitely perfect for Thanksgiving!
What's Thanksgiving without cranberry sauce?? This looks great!
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!