Sugar-Free Cranberry Sauce
Jammy, tart-sweet whole-berry cranberry sauce with a hint of orange zest. It sets up just like the sugar version because cranberries bring their own pectin.
Nutrition per serving
3 tbsp- Net carbs
- 2.4g
- Calories
- 20kcal
- Protein
- 0.1g
- Fat
- 0g
- Total carbs
- 20 g
- Fiber
- 1.1 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Cranberry-raspberry: Some of the cranberries are swapped for raspberries, which makes the sauce softer, fruitier and a little lower in carbs.
- Simmer the cranberries for 6–8 minutes until they start to burst, then add the raspberries and cook 3–4 minutes more, until they collapse into the sauce.
Cranberry-jalapeño: Minced jalapeño simmered in makes a sweet-hot sauce. Pour it over a block of cream cheese for the famous holiday dip.
- Add the jalapeños with the cranberries and leave out the cinnamon. To serve as a dip, chill, then spoon over an 8-oz block of cream cheese and scoop with celery or pork rinds.
- Also add
-
1 pinch ground cinnamonleave out - Also add
Estimated cost $9.56 for 12 servings ($0.80 each) · how we estimate
Instructions
-
Combine the water and allulose in a saucepan over medium heat and stir until dissolved.
-
Add the cranberries, orange zest, cinnamon and salt. Bring to a simmer and cook 10–12 minutes, stirring often, until most of the berries have burst and the sauce has thickened. Keep the heat at a lively simmer rather than a hard boil, because allulose scorches easily.
-
Mash some of the berries against the side of the pan for a jammier texture, or leave them whole.
-
Cool to room temperature, then refrigerate at least 2 hours. It sets as it cools.
Tips for success
-
Use allulose, which stays glossy and smooth; erythritol recrystallizes into crunchy bits in the fridge. - Cranberries are very tart. Taste after 5 minutes of simmering and add a little more sweetener if needed.
- Serve with roast chicken or turkey, spoon over cream cheese as a holiday dip, or swirl into yogurt.
Storage & meal prepMeal-prep friendly
- Keeps 7 days in the fridge
- Freezes up to 3 months
Reheat: Serve chilled, or warm gently in a saucepan if you like it soft.
Prep tip: Make it up to 10 days before the holiday, or freeze it for up to 3 months, so it’s one less job on the big day.
Refrigerate up to 10 days or freeze up to 3 months.
Variations
2 variations, each with its own ingredients and macrosCranberry-raspberry
FlavorSome of the cranberries are swapped for raspberries, which makes the sauce softer, fruitier and a little lower in carbs.
- fresh or frozen cranberries → fresh or frozen cranberries (a smaller amount)
- + 1 cup raspberries
2.2 g net · 21 kcal · 0.2 g protein · 0.1 g fat · ≈$0.88 per serving (−0.2 g net carbs vs the original)
Cranberry-jalapeño
FlavorMinced jalapeño simmered in makes a sweet-hot sauce. Pour it over a block of cream cheese for the famous holiday dip.
- + 3 jalapeños
- no ground cinnamon
2.5 g net · 21 kcal · 0.2 g protein · 0.1 g fat · ≈$0.81 per serving (+0.1 g net carbs vs the original)
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