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bowl of small batch orange cranberry sauce

Small Batch Orange Cranberry Sauce

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  • Author: Honey Glazed Heritage
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 2-4 small servings 1x
  • Category: Toppings


Sometimes you just need a small batch of orange cranberry sauce just to use as a topping for an appetizer dish or a dessert. 


Units Scale
  • 1 cup fresh or frozen cranberries
  • 1/4 cup water
  • 1/4 cup granulated sugar
  • 1/4 cup orange juice from 1 large naval orange (freshly squeezed is preferable)
  • 1 teaspoon Zest from half an orange


  1. Wash the cranberries. Rinse the cranberries under cold running water. Run your fingers through them to identify and remove any stems or blemished berries.
  2. Cook. Combine the cranberries, water, granulated sugar, orange juice, and orange zest in a saucepan over medium heat. Bring to a simmer, stirring occasionally to dissolve the sugar. The cranberries will make a popping sound as they are bursting. Once the sauce has reached a simmer, reduce the heat to medium-low and let it simmer for about 10-15 minutes, or until the cranberries have burst, and the sauce has thickened. Taste and add more sugar, if too tart, or more water or orange juice, if the sauce is too thick. Remove from heat and allow the sauce to cool. It will continue to thicken as it cools.
  3. Serve or store. Once the sauce has cooled, you can serve it right away or transfer to a container and refrigerate until ready to use. It can be stored in the refrigerator for up to 5 days.