Go Back

Sugar Free Cranberry Sauce

Sugar free cranberry sauce made with fresh cranberries simmered to burst and thicken into a glossy spoonable texture. Sweetened with monk fruit or allulose and finished with bright orange zest for a clean, tart-sweet balance.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

Cranberry sauce
  • 12 oz fresh cranberries Fresh berries for the best burst and texture.
  • 0.75 cup granular monk fruit or allulose sweetener Use either sweetener; stir to dissolve fully.
  • 1 cup water
  • 1 tsp orange zest Add after simmering to keep the aroma bright.
  • 0.5 tsp ground cinnamon
  • 1 salt Use a pinch.

Equipment

  • 1 sheet pan

Method
 

Cook the syrup and cranberries
  1. Bring the water and granular monk fruit or allulose sweetener to a boil in a saucepan, stirring continuously until completely dissolved, about 2-3 minutes. Visual cue: the surface should look actively bubbling with no undissolved grains.
  2. Add the fresh cranberries, ground cinnamon, and salt, and stir to combine. Visual cue: cranberries should start bobbing as the mixture returns to a gentle boil.
  3. Simmer for 10-12 minutes, stirring occasionally, until the berries burst and the sauce thickens. Visual cue: the mixture should look darker and more syrupy, coating the back of a spoon.
Finish and chill
  1. Remove the saucepan from the heat and stir in the orange zest. Taste the sauce and add more granular monk fruit or allulose sweetener if needed for your preferred level of sweetness. Visual cue: zest flecks should streak through the red sauce.
  2. Cool to room temperature, then chill before serving. Visual cue: the sauce will thicken further as it cools.

Notes

Pro tip: For a thicker sauce, simmer until you can drag a spoon line through the mixture and it slowly fills back in; for a looser texture, simmer closer to 10 minutes. Store covered in the refrigerator for up to 5 days; freeze is yes (thaw in the fridge and stir before serving). Dietary swap: this version is naturally sugar-free; use monk fruit for a slightly lighter sweetness or allulose for a more sugar-like finish.