This sugar-free cranberry sauce is incredibly easy to make. It's ready in 30 minutes, including 10 minutes of rest time. It's perfect for anyone on the keto diet!
If you've never tried making cranberry sauce at home, you're in for a pleasant surprise. It's a truly easy recipe that requires only three ingredients. This sugar-free version is sweetened with stevia, but you can use a powdered sweetener if you wish. The tartness of the fruit does come through, so I recommend tasting it when it's done and adding more sweetener if needed.
Ingredients
See the recipe card for exact measurements. Here are my comments on the ingredients.
- Water: You'll need ¼ cup of water. Some recipes call for orange juice, but water works fine. You can add orange zest to enhance the sauce's flavor without adding extra carbs.
- Sugar-free sweetener: Powdered erythritol or stevia. I usually use stevia glycerite.
- Vanilla extract: Please use the real thing - pure vanilla extract.
- Fresh cranberries: I use a standard 12-ounce bag. You can use frozen cranberries if that's more convenient.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Add water, sweetener, and vanilla to a medium saucepan. Add the cranberries. Heat the mixture over medium heat, bringing it to a simmer. Lower the heat to medium-low.
Simmer until the cranberries are soft and starting to burst, for about 10 minutes.
Remove from the heat and chill to let the sauce thicken, then serve.
So easy! Will definitely make it for Thanksgiving this year. You can't tell it's sugar free.!
Mindy
Read more comments
So easy! Will definitely make it for Thanksgiving this year. You can't tell it's sugar free.!Recipe Tips
- If you prefer a granulated sweetener over stevia, please use a powdered sweetener. A regular granulated sweetener such as erythritol will crystallize as the sauce cools, interfering with its texture.
- Don't overcook the sauce. You want the cranberries soft, and you want some of them to burst, but not all. The goal is for some of them to retain their shape. This ensures the best texture.
- When the sauce is ready, taste it and decide if its level of tartness suits you or if you’d like to add more stevia. I sometimes mix in an additional 1 teaspoon of stevia at this point (which equals ⅓ cup of sugar).
Recipe FAQs
This sauce is typically served at room temperature. Cooling it, even slightly, allows it to thicken, so its texture improves as it cools.
There's one exception, though. Although I serve this sauce on Thanksgiving, as tradition dictates, my favorite way to enjoy it is to pour it while still warm over cool, creamy Greek yogurt.
Yes, it will. Although powdered sugar helps it thicken, it's not mandatory. The sauce thickens thanks to the natural pectin released by the cranberries as they cook.
Yes. They work in this recipe just as well as fresh ones, and you can cook them from frozen. There's no need to thaw them first.
You can keep this sauce in an airtight container in the fridge for up to a week. It keeps well and tastes as great on the seventh day as on the first. You can also freeze this sauce for up to three months.
Serving Suggestions
I make this sauce every year and at Thanksgiving as a condiment for the turkey (I typically make turkey legs, turkey wings, or turkey breast). But it's a delicious sugar-free sauce that can be used any time of year as a topping to any of the following:
- Greek yogurt
- Keto cheesecake
- Frozen yogurt
- Keto ice cream
- Coconut flour pancakes
- Keto crepes
- Pannenkoeken (Dutch pancakes)
- Almond flour bread
Recipe Card
Sugar-Free Cranberry Sauce
Video
Ingredients
- ¼ cup water
- 1 tablespoon stevia glycerite - or a powdered sweetener to equal 1 cup of sugar
- ½ teaspoon vanilla extract
- 12 ounces fresh cranberries
Instructions
- In a medium saucepan, mix the water with stevia and vanilla extract.
- Add the cranberries. Bring to a simmer over medium heat (this should take about 3 minutes).
- Lower the heat to medium-low to keep a consistent simmer. Cook, uncovered, stirring occasionally, until the cranberries are soft and starting to burst, about 10 minutes.
- Remove the saucepan from the heat. Taste the sauce and decide if its level of tartness suits you or if you’d like to add more stevia. I sometimes mix in an additional 1 teaspoon of stevia at this point (which equals ⅓ cup of sugar). Cool the sauce to room temperature before serving.
Notes
- If you prefer a granulated sweetener instead of stevia, please use a powdered sweetener. A regular granulated sweetener such as erythritol will crystallize as the sauce cools down, interfering with the texture of the sauce.
- Don't overcook the sauce. You want the cranberries soft, and you want some of them to burst, but not all. The goal is for some of them to retain their shape. This ensures the best texture.
- You can keep this sauce in an airtight container in the fridge for up to a week. It keeps well and tastes as great on the seventh day as on the first. You can also freeze this sauce for up to three months.
Nutrition per Serving
Save this Recipe!
We'll email this recipe to you, so you can come back to it later!
We will also add you to our weekly newsletter. Unsubscribe anytime. See healthyrecipesblogs.com/privacy/ to learn how we use your email.
Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Mindy says
So easy! Will definitely make it for Thanksgiving this year. You can't tell it's sugar free.
Vered DeLeeuw says
Glad you liked it, Mindy! Thanks for the comment.
Mary F Welling says
I really wanted to like this recipe, but the Stevia glycerite left an aftertaste in my mouth.
Vered DeLeeuw says
Hi Mary,
I'm sorry to hear that! Some people are very sensitive to stevia, even the glycerite formulation, which is gentler. It's fine to use a powdered sweetener instead.
Karen Phelps says
I made the sauce this year for thanksgiving. Since I did not have stevia glycerite on hand (I thought I did), I used 4 scooplets (donks) of stevia extract and 1/2 tsp monk fruit. It was still a bit tart, but I loved it.
Thank you for giving me some guidelines by using only stevia as a sweetener in your recipe. That was very helpful.
Vered DeLeeuw says
You're very welcome, Karen! Thanks for sharing your experience. Happy Thanksgiving!