Sugar Free Cranberry Sauce
This post may contain affiliate links. See my disclosure policy.
My sugar free cranberry sauce is just as sweet and tart as you remember, just with a fraction of the carbs! Made with fresh OR frozen cranberries, it’ll be the highlight of Thanksgiving! 2 grams net carbs.
In my house, we take our Thanksgiving sides as seriously- if not more so- than the main course. And while I used to think cranberry sauce was just a sweet afterthought, that changed once my partner and I started cutting back on sugar.
A few years ago, I tested a sugar-free version for myself, swapping the sugar for a keto-friendly sweetener (allulose!) and simmering it with fresh cranberries and orange zest. It turned out so good that now my family requests this version every year- even those who aren’t watching carbs.
It’s perfectly tart, just sweet enough, and has the classic holiday shine. Honestly, no one misses the sugar, and my partner requests it year-round for his turkey sandwiches!
What readers are saying
★★★★★ – “This is such a good, sugar-free cranberry sauce. It tasted like the real thing” – Danni
Key Ingredients
- Cranberries. Either fresh or frozen cranberries work. If using frozen, make sure they’ve thawed completely and strain the excess juices.
- Orange zest. A little orange is a must for any good cranberry sauce!
- Sugar-free sweetener. Allulose is my preferred keto sweetener because it dissolves exactly like white sugar. Monk fruit and stevia can work, but you need to be careful with them, as they can often crystallize once the sauce cools.
Ways to change things up
I’ve had some fun tweaking the sauce to add different spices or richness to it:
- Add spices. Cinnamon, nutmeg, and cloves all make wonderful additions to homemade cranberry sauce.
- Add more flavor. Fold in one teaspoon of vanilla extract or minced ginger for a brighter flavor.
- Use brown sugar. For a richer, more molasses flavor, I sometimes use my keto brown sugar.
How to make sugar free cranberry sauce
Step 1- Boil. In a medium saucepan over medium heat, add the cranberries, orange zest, and water. Bring to a boil, then reduce the heat and let the mixture simmer for 5-6 minutes or until the cranberries have popped.
Step 2- Cool. Remove the pan from the heat and let it cool for 5 minutes, then stir in the allulose and let it cool completely.
Step 3- Store. Once cool, transfer into a sterilized jar or airtight container.
Arman’s recipe tips
- Taste as you go. I’ve noticed that less ripened cranberries are sometimes more tart and less sweet. So, taste it as it’s cooling and add more sweetener as needed.
- Don’t worry if the sauce is thin. It will thicken considerably as it cools and even more the following day.
- Make jello. Dissolve 1 packet of sugar-free Jell-O mix once the sauce has been removed from the heat. Pour it into your mold quickly and let it set completely.
Storage instructions
To store: Leftover cranberry sauce should be stored in an airtight container in the fridge for up to two weeks.
To freeze: Transfer the sauce to a freezer-safe container and store it in the freezer for up to six months.
Frequently asked questions
Cranberries are one of a handful of keto-friendly fruits. There are just 4 grams of net carbs per half-cup serving.
Cranberry sauce can thicken without sugar, provided you use the appropriate low-carb sweetener. In this case, I prefer allulose. Cranberries naturally contain pectin, so the sauce will thicken as it cools. If you’d like it thicker, you can simmer it for an extra 10 to 15 minutes.
I recommend tasting before cooling, and adjusting if needed. I find an extra tablespoon of allulose to be plenty.
In testing, this usually happens if you stir it too often while it’s simmering. I recommend letting the cranberries burst naturally, then gently stir at the end.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Sugar Free Cranberry Sauce (Keto)
Ingredients
- 3 cups cranberries fresh or frozen
- 1 orange zest
- 1/4 cup water
- 3 tablespoons allulose * See notes
Instructions
- In a small saucepan, add the cranberries, orange zest, and water and place it over medium heat. Bring to a boil. Once it starts to boil, reduce the heat and let the mixture simmer for 5-6 minutes, or until the cranberries have popped.
- Remove saucepan from the heat and let it cool for 5 minutes. Stir through the allulose then let the sauce cool completely.
- Once cool, transfer into a sterilized jar or sealable container.
Notes
- Sweetener: I don’t recommend erythritol or monk fruit sweetener, as it doesn’t dissolve as nicely as sugar.
- Leftovers: Keep in the fridge for up to two weeks or the freezer for up to 6 months.
Nutrition
More keto holiday recipes
- Roasted boneless turkey breast
- Keto gravy
- Cauliflower mashed potatoes
- Keto green bean casserole
- Keto biscuits
- Keto pecan pie bars
Originally published November 2021
Would this sauce be for the meat or I can use it also on bread what would you say?
But dont cranverries containt sugwrs and carbs?