Easy Small Batch Cranberry Sauce with Dried Cranberries (15 Minutes, Perfect for Two)

This small batch cranberry sauce with dried cranberries is quick, cozy, and perfect for two. A simple 15-minute holiday side!

No need for a giant bowl of cranberry sauce this Thanksgiving. This recipe makes just under a cup, the perfect amount for two. Fresh cranberries aren’t always easy to find, and most store bags are far too big for a small family. Since my husband isn’t a big cranberry fan, I only need a small batch for the two of us. Using pantry staples like dried cranberries and balsamic vinegar, this is a 15 minute cranberry sauce without orange juice that still tastes bright and festive!

Why You’ll Love This Small Batch Cranberry Sauce

• Small batch size: Makes just under a cup, the right amount for two servings.
• Pantry-friendly: Uses dried cranberries, juice, and a splash of balsamic — no need to hunt for fresh cranberries (but this recipe can be easily scaled). 
• Quick and easy: Ready in 15 minutes on the stovetop.
• Naturally vegan and gluten-free: A holiday side that fits many diets.
• Balanced flavor: Pomegranate juice adds brightness while balsamic vinegar gives a rich depth of flavor.

Ingredients You’ll Need

• Dried cranberries: Easy to find year-round and the perfect base for a small batch of sauce.
• Pomegranate juice: Compliments the cranberry flavor and gives the sauce a vibrant ruby color. Naturally sweet, so you usually don’t need extra sugar. A perfect swap if you want cranberry sauce without orange juice.
• Balsamic vinegar: Adds depth and roundness that balances the sweetness and fruitiness.
• Salt: Just a pinch makes all the flavors pop.
• Cornstarch slurry: Thickens the sauce and gives it a glossy finish.
• Cinnamon: Even a small dash brings warmth and makes the sauce taste more festive.
• Sugar (optional - add 1 teaspoon at a time to adjust sweetness to your liking)

How to Make Cranberry Sauce with Dried Cranberries

1. Combine ingredients: In a small saucepan, add the dried cranberries, pomegranate juice, balsamic vinegar, and salt. Stir to combine.
2. Bring to a boil: Place over medium-high heat and bring the mixture to a boil.
3. Simmer: Reduce the heat to medium and let it simmer for about 5 minutes, stirring occasionally, until the cranberries plump and the sauce thickens slightly.
4. Thicken with slurry: In a small bowl, whisk together cornstarch and cold water to make a slurry. Stir the slurry into the simmering sauce and cook for another 1–2 minutes, until the sauce looks glossy and thickened.
5. Add cinnamon: Remove from heat and stir in a dash of ground cinnamon for warmth and holiday flavor.
6. Taste and adjust: Let the sauce cool slightly, then taste. If you prefer a sweeter sauce, stir in sugar 1 teaspoon at a time until it reaches your desired balance.
7. Cool and serve: Allow the cranberry sauce to cool completely — it will continue to thicken as it sits. Serve immediately or transfer to an airtight container and refrigerate for up to 1 week.

Pro Tips for the Best Small Batch Cranberry Sauce

• Thickening made easy: Use a 1:3 ratio of cornstarch to cold water for your slurry (about 1 teaspoon cornstarch + 1 tablespoon water). Add it once the sauce is simmering and stir until glossy. If it’s too thick, thin with 1–2 teaspoons of hot water. Too thin? Add a bit more slurry.
• Taste before sweetening: Pomegranate juice is naturally sweet and dried cranberries are already sweetened, so you may not need sugar at all. Always taste at the end before adding.
• Texture options: Leave it chunky for a rustic look, or blend partially with an immersion blender for a smoother sauce. If you’d rather skip the slurry, blending a portion of the sauce also thickens it naturally.
• Scalable: This recipe doubles or triples easily. Keep the same cook time (about 15 minutes) and scale the ingredients evenly.
• Make-ahead friendly: Sauce can be made up to 1 week ahead and stored in the fridge. It will thicken as it cools, so reheat gently and add a splash of water if needed.
• Freezer-friendly: Since this recipe makes just about 1 cup, you probably won’t need to freeze it. But if you scale it up for a larger gathering, cranberry sauce freezes well for up to 2 months. Thaw overnight in the fridge and stir before serving.

Q&A: Cranberry Sauce Made Easy

This small batch cranberry sauce with dried cranberries is the perfect way to enjoy a holiday classic without being left with a giant bowl of leftovers. It makes just enough for two and comes together in only 15 minutes, making it a stress-free side dish for your Thanksgiving menu.

Serve it alongside stuffed chicken breast with stuffing, Thanksgiving chicken thighs with herb butter, or classic sides like mashed potatoes and roasted vegetables. It’s also delicious on leftover holiday sandwiches the next day. Looking for more inspiration? Here are some of my favorite Thanksgiving recipes for two!

More Thanksgiving Recipes for Two

• Mains
  • Thanksgiving Chicken Thighs with Herb Butter
  • Stuffed Chicken Breast with Stuffing
• Sides
  • Herb Roasted Potatoes
  • Mashed Potatoes for Two
  • Quick (5 minutes) Sautéed Green Beans from Frozen
  • Air fried Mac and Cheese Bites
  • Cranberry Sauce with Dried Cranberries
  • Fried Goat Cheese Salad
• Desserts
  • Spiced Mini Apple Cake
  • Sticky Toffee Pudding (coming soon)

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