This sugar-free keto cranberry sauce is incredibly easy to make at home. It's ready in just 30 minutes, including 10 minutes of rest time.
This delicious sauce is sweetened with stevia and flavored with vanilla extract. If you prefer, you can use a powdered sweetener.
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 and is ready in about 30 minutes.
This sugar-free version is sweetened with stevia. The tartness of the fruit does come through, so I recommend tasting it when it's done and adding more sweetener if needed.
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Ingredients
You'll only need a few simple ingredients to make this sauce. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Water: You'll need ¼ cup of water. Some recipes call for orange juice, but water works fine.
- 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.
Variations
- Orange zest, added to the water mixture, dramatically enhances the sauce's flavor. And since we're trying to keep this recipe keto, it's a better option than using orange juice instead of water, which is delicious but adds sugar.
- Some people like to add a cinnamon stick. I tried it, and I'm not a fan, but if you think you might enjoy the flavor combination, go ahead and give it a try!
Instructions
The recipe card below provides the full instructions. Here are the basic steps for making this recipe:
Your first step is to 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.
Expert Tips
- If you prefer a granulated sweetener instead of stevia, please use a powdered sweetener. A regular granulated sweetener such as erythritol will crystalize 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.
Serving Suggestions
Traditionally served at Thanksgiving as a condiment for the turkey (I typically make turkey legs or turkey breast), one of my favorite ways of serving this sauce is warm, as a topping for plain Greek yogurt.
It's also excellent as a topping for keto cheesecake, frozen yogurt, keto ice cream, and coconut flour pancakes.
Storing Leftovers
You can keep this sauce in the fridge, in an airtight container, for up to four days. It keeps well and tastes as good on the fourth day as on the first. You can also freeze this sauce for up to three months.
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Recipe Card
Sugar-Free Keto Cranberry Sauce
Ingredients
- ¼ cup water
- 1 tablespoon stevia glycerite - equals 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.
Video
Notes
- If you prefer a granulated sweetener instead of stevia, please use a powdered sweetener. A regular granulated sweetener such as erythritol will crystalize 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 the fridge, in an airtight container, for up to 4 days. It keeps well. It tastes just as good on the fourth day as it does on the first. You can also freeze this sauce for up to three months.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Mary F Welling
I really wanted to like this recipe, but the Stevia glycerite left an aftertaste in my mouth.
Vered DeLeeuw
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.