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Sugar Free Cranberry Sauce

Sugar free cranberry sauce made on the stovetop until berries burst and the mixture turns glossy and thick. Finished with fresh orange zest for a bright, tangy side that chills beautifully.
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Prep Time 5 minutes
Cook Time 15 minutes
chill 5 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 70
Ingredients Equipment Method Notes

Ingredients
  

Cranberry sauce base
  • 12 oz fresh cranberries Use fresh for the best burst and texture.
  • 0.75 cup granular monk fruit or allulose sweetener Substitute one for the other; measure by cup.
  • 1 cup water
  • 1 tsp orange zest Add after simmering for brighter flavor.
  • 0.5 tsp ground cinnamon
  • 0.125 salt Use just a pinch to balance tartness.

Equipment

  • 1 saucepan

Method
 

Dissolve sweetener
  1. In a saucepan, bring the water and granular monk fruit or allulose sweetener to a boil, stirring until fully dissolved.
  2. Keep the heat at a steady boil for about 1 minute, so the sweetener looks clear and smooth with no granules visible.
Simmer until berries burst
  1. Add the fresh cranberries, ground cinnamon, and salt to the boiling mixture and return to a boil.
  2. Simmer at a gentle, steady simmer (about 10–12 minutes) until the berries burst and the sauce thickens, looking glossy and lightly coats the spoon.
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 for your preferred sweetness.
  2. Cool the sauce to room temperature, then chill until set before serving so it becomes thicker and spoonable.

Notes

For the best texture, simmer just until the sauce thickens and the berries are visibly burst—overcooking can make it too thick. Refrigerate in a covered container for up to 5 days. Freezing is possible for up to 2 months; thaw in the fridge and stir to loosen. If you want a dairy-free alternative side to pair with this, serve with roasted turkey and a spoon of dairy-free whipped topping on any mashed potatoes you make.