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Sugar Free Cranberry Sauce

Sugar Free Cranberry Sauce made with fresh cranberries simmered until berries burst into a glossy, thick spoonable sauce. Quick saucepan method with orange zest and warm cinnamon for a bright red side.
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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 base
  • 12 oz fresh cranberries
  • 0.75 cup granular monk fruit or allulose sweetener Use the sweetener you have; amounts are interchangeable by volume.
  • 1 cup water
  • 1 tsp orange zest
  • 0.5 tsp ground cinnamon
  • 0.125 salt Pinch or small amount to balance sweetness.

Equipment

  • 1 cast iron skillet

Method
 

Simmer to dissolve and burst
  1. Bring the water and granular monk fruit or allulose sweetener to a boil in a saucepan, stirring until the sweetener is fully dissolved.
  2. Add the fresh cranberries, ground cinnamon, and salt, then return to a boil.
  3. Simmer for 10-12 minutes, stirring occasionally, until the berries burst and the sauce thickens to a glossy consistency.
Finish with orange zest and chill
  1. Remove from the heat and stir in the orange zest, then taste and add more sweetener if needed.
  2. Cool to room temperature, then chill before serving for best slice-and-spoon texture.

Notes

For the thickest sauce, simmer until you can drag a spoon across the bottom of the pan and it leaves a brief trail. Store in an airtight container in the refrigerator for up to 5 days; freeze in portions for up to 1 month and thaw in the fridge. If you want a dairy-free option, this recipe already is—just choose monk fruit or allulose to keep it sugar-free.