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November 10, 2016

Homemade Cranberry Sauce (Small Batch)

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Whether you’re making Thanksgiving for two or don’t want a ton of leftovers, this small batch Homemade Cranberry Sauce made with fresh orange juice and zest will brighten your dinner table.


Whether you're making Thanksgiving for two or don't want a ton of leftovers, this small batch Homemade Cranberry Sauce made with fresh orange juice and zest will brighten your dinner table.

It’s almost Thanksgiving! Do you serve cranberries with your turkey or Cornish hen?

I’m not talking about the can-shaped jelly nobody wants to touch. I’m talking about Homemade Cranberry Sauce with fresh cranberries cooked down into a sauce with orange juice and zest for a nice pop of flavor.

Actually I’m not sure why it’s called a sauce as it reminds me more of a jam.

Names aside, it adds a nice touch of sweetness to a savory meal. What’s special about my recipe is it only makes a small batch of 2-4 servings. That’s ideal if you’re making Thanksgiving for two or if only a few people enjoy cranberry sauce.

It’s also incredibly easy to make. Boil everything in a saucepan until thick, which is about 10-15 minutes. That’s it. Done.

You can make it while the bird is cooking. You can make it the day before and warm before serving. You can even make it on Monday and keep it in the fridge until Thursday. How’s that for planning ahead?


Whether you're making Thanksgiving for two or don't want a ton of leftovers, this small batch Homemade Cranberry Sauce made with fresh orange juice and zest will brighten your dinner table.

Can we talk about how I’ve never had fresh cranberries before this recipe? My only experience with cranberries is from a can.

I remember my parents opening a can of cranberry sauce for Thanksgiving, and the sauce (“sauce”?) kept the shape of the can.

I think I’ve had cranberry juice once or twice in my life but not enough to tell you what cranberry tastes like. Until now.

I decided to eat a fresh one straight from the bag and let me warn you – don’t do that. They are extremely tart, much like rhubarb (never had raw rhubarb? Yea you don’t want to taste that one raw either).

Although cranberries are very tart on their own, balancing them out with sweetness makes them much more enjoyable.


Whether you're making Thanksgiving for two or don't want a ton of leftovers, this small batch Homemade Cranberry Sauce made with fresh orange juice and zest will brighten your dinner table.

What ingredients are in cranberry sauce?

To make homemade cranberry sauce, the ingredients are fresh cranberries, sugar, fresh oranges, cinnamon, and a big pinch of salt.

For the orange juice, I highly recommend buying oranges then squeezing fresh juice from them. It tastes so much fresher.

However, if you want to use bottled orange juice, make sure it’s either unsweetened or adjust the amount of sugar in the recipe.


Whether you're making Thanksgiving for two or don't want a ton of leftovers, this small batch Homemade Cranberry Sauce made with fresh orange juice and zest will brighten your dinner table.

How do you make cranberry sauce from scratch?

Making homemade cranberry sauce is as easy as boiling water! You bring all of the ingredients to boil then cook until the fresh cranberries break down into a sauce. Seriously so easy.

How long does homemade cranberry sauce last?

The best part about making fresh cranberry sauce from scratch is you can make it ahead of time! Homemade cranberry sauces lasts up to 2 weeks in the fridge.

How To Freeze Fresh Cranberries

Since this homemade cranberry sauce recipe only makes a small batch, you can freeze the remaining cranberries.

Lay them out in a single layer on a rimmed cookie sheet, freeze for about an hour or until firm, then transfer and seal them in a freezer bag. They’ll stay almost indefinitely frozen (or until they get freezer burned).

What To Do With Leftover Cranberry Sauce

In addition to Thanksgiving dinner, cranberry sauce pairs well with a variety of creamy cheeses, including Brie, Gouda, and cream cheese.

Make a grilled cheese using Gouda. Top it on some baked Brie. Slather it on top of crackers with cream cheese.

Other Thanksgiving Side Dish Recipes

  • Homemade Gravy Without Meat Drippings
  • Garlic Parmesan Au Gratin Potatoes
  • Green Beans with Almonds and Olives
 

Homemade Cranberry Sauce (Small Batch)

Homemade Cranberry Sauce (Small Batch)

Yield: 2-4 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Whether you’re making Thanksgiving for two or don’t want a ton of leftovers, this small batch Homemade Cranberry Sauce made with fresh orange juice and zest will brighten your dinner table.

Ingredients

  • 1 cup fresh cranberries
  • 1/2 cup granulated sugar
  • 1 tablespoon orange zest
  • 1/2 cup freshly squeezed orange juice, about 2-3 large oranges* (see Note)
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt

Instructions

  1. In a large saucepan, whisk together the cranberries, sugar, zest, juice, cinnamon, and salt. Bring to a boil.
  2. Once boiling, cook for 10-15 minutes or until cranberries have burst and sauce has thickened. Cool to room temperature before serving. Store up to 2 weeks in the refrigerator.

Notes

*For the orange juice, I highly recommend buying oranges then squeezing fresh juice from them. However, if you use bottled orange juice, make sure it’s either unsweetened or adjust the amount of sugar in the recipe.

© Carla Cardello
Cuisine: American / Category: Condiments + Sauces
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Filed Under: Condiments + Sauces Tagged With: cranberries, orange, recipes for two, Thanksgiving

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Reader Interactions

Comments

  1. Lisa Langston says

    November 10, 2016 at 8:15 AM

    I AM MAKING THIS FOR THANKSGIVING, IT LOOKS DELISH! I WILL TELL YOU WHAT WE THOUGHT OF IT, I LOVE SMALL BATCH RECIPES!

    Reply
    • Carla says

      November 10, 2016 at 11:17 AM

      Hope you enjoy!

      Reply
  2. Cheryl Illinois says

    November 10, 2016 at 11:37 AM

    I have a wonderful recipe from a very old cook book that calls for orange zest, a cinnamon stick and apples. Everyone loves it . Even those who thought they did not like cranberries. Similar to your recipe but with apples in it.

    Reply
    • Carla says

      November 10, 2016 at 3:24 PM

      Oh are the apples cooked in a similar matter so it’s like cooked apples (I guess an apple “jam” if you will)? Or is it more like applesauce?

      Reply
  3. Wilma Manasse says

    November 13, 2016 at 10:09 AM

    I have tried cranberries. Can I use those in the recipe?

    Reply
  4. Wilma Manasse says

    November 13, 2016 at 10:12 AM

    Sorry it’s a typing error. I meant to say I have dried cranberries, can I use those in making this recipe of cranberry sauce.

    Reply
    • Carla says

      November 14, 2016 at 9:02 AM

      For this particular recipe, it needs to be fresh cranberries because the fruit contains pectin that thickens the sauce. However, I do know you can if you rehydrate them with water and add some cornstarch. Here’s a promising recipe. Please note I haven’t tried this one myself: http://www.chowhound.com/post/cranberry-sauce-dried-cranberries-667537?commentId=6095050

      Reply
  5. Aimee says

    October 15, 2017 at 8:18 AM

    How long does it last once made and how do you store (I assume refrigerate)
    Thanks

    Reply
    • Carla says

      October 16, 2017 at 9:51 AM

      Definitely up to 1 week in the refrigerator, possibly 2 weeks if you check it before serving.

      Reply
  6. Beth says

    November 22, 2017 at 3:24 PM

    This was fantastic! Just made it, and it is still warm on my counter. I used zest and juice from two clementines as that was all that I had on hand. A couple shakes of salt and cinnamon. Wonderful! Tasted like and had the texture of jam. So excited to serve it tomorrow for Thanksgiving! Thank you!

    Reply
    • Carla says

      November 22, 2017 at 3:31 PM

      Clementines work too! Happy Thanksgiving and enjoy!

      Reply
  7. Kelly says

    November 29, 2017 at 1:39 PM

    This looks so fantastic thank you for sharing! This will make a great gift as well.

    Reply
    • Carla says

      November 29, 2017 at 2:22 PM

      Oh great idea!

      Reply
  8. Lisa MarcAurele says

    November 19, 2018 at 3:12 PM

    I’ll be making this one today to share for Thanksgiving. Love the small batch!

    Reply
    • Carla says

      November 19, 2018 at 3:19 PM

      Enjoy! One less thing you have to do on Thanksgiving Day :D

      Reply
  9. Amberlin says

    November 22, 2018 at 5:05 PM

    Our kids are all grown & gone so it’s just my husband & I at home for Thanksgiving. Not loving the canned cranberry, I always look for recipes to replace the delicious treat I only get once a year. The problem is the recipes typically serve small armies. This one is very well suited for one person, maybe 1 1/2. I would definitely double this recipe if you intend to feed two people. My husband doesn’t like cranberry sauce of any kind so this was perfect for me.

    I didn’t have oranges on hand but I have Meyer lemons so I used them. I zested 1 1/2 lemons & juiced both. Not quite a full 1/2 cup but it was very close. I used dark brown sugar over white because the added sweetness from the molasses makes the sauce very tasty & it sets up really well. This is an incredibly easy recipe for 1-2 people.

    Thank you so much for sharing with our family. From ours to yours, Happy Thanksgiving, 2018 <3

    Reply
    • Carla says

      November 22, 2018 at 9:31 PM

      Thank you for your feedback! I think the serving size is heavily dependent on how much each person eats and what else you’re serving with dinner. There’s no way I could eat the whole amount myself as 1 serving! But it sounds like you love cranberry sauce, which is good feedback for others who are deciding to make this. I like your use of brown sugar. I’ll have to try that myself next time! Happy Thanksgiving!

      Reply
  10. Karen Snyder says

    December 18, 2018 at 11:28 AM

    AWESOME! I DIDN’T CHANGE A THING AND IT WAS A FAMILY HIT. THE BEST I’VE MADE TO DAT AND I;M OLD! LOL!

    Reply
    • Carla says

      December 19, 2018 at 9:50 AM

      Happy to hear you enjoyed it, Karen!

      Reply
  11. Jenn says

    October 24, 2019 at 9:29 AM

    Love how quick and easy this cranberry sauce is! The small batch serving is perfect!

    Reply
    • Carla says

      October 24, 2019 at 9:43 AM

      Glad you enjoyed it!

      Reply
  12. Denay DeGuzman says

    October 24, 2019 at 12:00 PM

    I love both the orange juice and orange zest in this recipe! Cranberry sauce is an all-time holiday favorite. I look forward to serving it for Thanksgiving and Christmas.

    Reply
    • Carla says

      October 24, 2019 at 2:18 PM

      Thanks! The acidity from the orange really brightens up the cranberry sauce.

      Reply
  13. Angela says

    November 24, 2020 at 10:24 AM

    Delicious. I added nutmeg, cardamom and ginger (we like it a little spicy!) and it turned out great. Going to try my next batch with some jalapenos and minus the spices. YUM.

    Reply
    • Carla says

      November 24, 2020 at 11:54 AM

      Love the addition of spices! I think the jalapenos will be a nice savory balance to the sweet cranberry sauce. I have a similar recipe for raspberry jalapeno jam and it’s wonderful served over a creamy cheese like brie or cream cheese.

      Reply
  14. Ella says

    November 25, 2020 at 6:11 PM

    So glad I found this small batch recipe. Truth be told, I don’t really like cranberry sauce that much. I only really need about 2 spoonfuls and I’m good until next thanksgiving. But I’m also going to use this in these tasty Brie and cranberry bites that I make. My sauce was finished in 15 minutes, something else that makes this recipe perfect.

    Reply

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I’m Carla, a 30-some childfree single woman from Pittsburgh, PA learning how to adult alone. I'm sharing recipes for two and small batch recipes made from scratch because not everybody cooks for a crowd.

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