Easy Cranberry Sauce Recipe (Small Batch Recipe)

I have been making this Easy Cranberry Sauce recipe ever since I began hosting my own Thanksgiving dinner at my house many, many years ago.

However, this isn’t a heirloom recipe that has been passed down for generations in my family. That is because, unfortunately (in my mind) my family Thanksgiving feast always included canned and jellied cranberry sauce.

You know the kind. The same sauce that slides out of the just opened can and once removed continues to hold the shape of the cylinder, including every little ridge.

Like many children, I couldn’t even bear the thought of that gel like substance touching my plate, let alone my lips. However, when as an adult I began having Thanksgiving dinner celebrations outside my immediate family, my eyes were pleasantly opened.

That was the first time that I had ‘real’ cranberries. Of course, I didn’t eat the cranberries straight from the bag. And I highly recommend that you don’t either!

Cranberries are very tart in nature. And I don’t know anyone that would enjoy snacking on them raw. However, boil them down with a little sweetness and citrus, and you will have the most amazing cranberry sauce that you have ever tried!

Small Batch Recipe

However, a typical bag of cranberries that you purchase near Thanksgiving will produce way too much sauce for those who have small families, let alone for those who are cooking for two.

Therefore, I have reduced the ingredients to make this a small batch recipe that makes the perfect amount for just about everyone who enjoys a spoonful or two with their Crock Pot Turkey and Dressing.

Although that means that you will have leftover cranberries that you will need to use or freeze for future use. So what can you make with leftover fresh cranberries? Here are some of my favorite ways to use the remainder of the bag.

What To Make With Fresh Cranberries Besides Cranberry Sauce

1. Cranberry Muffins or Bread

Fresh cranberries add a tart twist to baked goods. You can make muffins, quick breads, or scones by folding chopped fresh cranberries into the batter. Their natural tartness pairs well with a hint of orange zest or a sprinkle of cinnamon making them the perfect add-in choice for zucchini or banana bread or muffins.

2. Cranberry Smoothies

Toss a handful of fresh cranberries into your smoothies. It is best to pair them with berries, bananas, and a touch of honey or maple syrup to balance the tartness.

3. Cranberry Compote

Simmer cranberries with a little sugar, water, and a splash of juice to make a quick compote. This is great for topping yogurt, oatmeal, pancakes, or even desserts like cheesecake.

4. Cranberry-Infused Beverages

Use fresh cranberries to infuse vodka, gin, or even sparkling water for a festive, holiday drink. You can also muddle them into your favorite cocktail for a fresh, colorful touch.

5. Cranberry Jam or Jelly

Cook cranberries with sugar and a splash of lemon juice to make a quick cranberry jam or jelly. It’s delicious on toast, as a glaze for meats, on your charcuterie board, or in thumbprint cookies.

Easy Cranberry Sauce Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 1 cup fresh cranberries
• 1/2 cup granulated sugar
• 1 tablespoon orange zest, finely diced
• 1/2 cup orange juice, no sugar added*
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt

Just a quick note about the orange juice. As always it is best to use fresh squeezed juice. However, most of us will be measuring the juice from a store-bought container.

However, be sure to use all-natural orange juice that is not made from concentrate and has no added sugar. If the juice you are using contains added sugars, eliminate or significantly decrease the amount of granulated sugar in the recipe.

And as a side note, I prefer pulp-free juice for this recipe so you don’t have to worry about the added texture of the pulp completing with the cranberries and orange zest. But that is up to your preference.

How To Make Easy Cranberry Sauce

Start by zesting an orange. I recommend using a citrus zester to easily remove the orange peel. However be sure not to go too deep into the skin.

You want to avoid getting the white pith that is underneath the peel as this surface produces a bitter taste. Once the zest has been removed, use a sharp knife and chop it into fine pieces.

Although you want the flavor and texture of the zest, large pieces scattered throughout your sauce can be annoying.

Once you have your zest ready, add it to a sauce pan. Then add the cranberries, sugar, orange juice, cinnamon, and salt.

Stir and bring the mixture to a boil. Once the liquid begins to boil, reduce the heat to a simmer and cook for 10-15 minutes.

How To Know When The Cranberry Sauce Is Done

You will know when the cranberry sauce is ready when the cranberries burst and the sauce starts to become thick. However, please note that the sauce will continue to thicken significantly when it cools.

Remove the pan from the heat and pour the contents in a heat resistant serving dish. Let the mixture cool completely and then cover and place in the refrigerator.

You can make this easy cranberry sauce up to 3 days before serving. This is a great way to help you save time on the holiday to prepare other recipes that can’t be made in advance.

Before serving, remove the cover and stir. It is best to allow the cranberry sauce to come to room temperature for ease of serving, although this is not required.

Store any leftovers in a covered container for up to 1 week in the refrigerator.

If you want to make Cranberry Sauce in your Instant Pot you can certainly do that by following the recipe here: Instant Pot Cranberry Sauce.

However, because this is a larger batch recipe, you can decrease the ingredients to make a smaller batch with the same cook instructions, including the cook time.

Enjoy! Mary

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