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!
- Prep Time: 2 minutes
- Cook Time: 11 minutes
- Total Time: 13 minutes
- Yield: 1 cup 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
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½ cup dried cranberries
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¼ cup pomegranate juice (or swap with cranberry juice, orange juice, or water)
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¼ cup water
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1 teaspoon balsamic vinegar
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Pinch of salt
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1 teaspoon cornstarch + 1 tablespoon cold water (for slurry)
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Dash of ground cinnamon
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Sugar (optional: add 1 teaspoon at a time, only if needed, after tasting)
Instructions
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In a small saucepan, combine dried cranberries, pomegranate juice, water, balsamic vinegar, and salt. Stir to combine.
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Bring the mixture to a boil over medium-high heat.
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Reduce heat to medium and simmer for about 5 minutes, stirring occasionally, until the cranberries plump and the sauce starts to thicken.
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In a small bowl, whisk cornstarch with cold water to make a slurry. Stir the slurry into the simmering sauce and cook for 1–2 minutes, until glossy and thickened.
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Remove from heat and stir in cinnamon.
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Let the sauce cool slightly, then taste. If you prefer it sweeter, stir in sugar 1 teaspoon at a time until it reaches your liking.
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Allow to cool completely. The sauce will thicken further as it sits. Store in the fridge for up to 1 week.
Notes
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Texture: Leave chunky for a rustic feel or blend partially for a smoother sauce. If you’d rather skip the slurry, blending part of the sauce naturally thickens it as well.
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Make ahead: Can be prepared up to 1 week in advance.
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Freezer option: Since this is a small batch, you likely won’t need to freeze it. But if you scale the recipe, cranberry sauce freezes well for up to 2 months. Thaw in the fridge overnight and stir before serving.