Cranberry Sauce For One
A simple and quick cranberry sauce recipe made with fresh cranberries, orange juice, and a touch of cinnamon. This sweet and tangy sauce comes together in just 15 minutes, perfect for a single serving.
Servings: 1 serving
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!
Video
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
Serving: 1serving | Calories: 201kcal | Carbohydrates: 52g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 154mg | Fiber: 5g | Sugar: 43g | Vitamin A: 128IU | Vitamin C: 30mg | Calcium: 12mg | Iron: 1mg
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