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Sugar Free Cranberry Sauce

Sugar Free Cranberry Sauce made on the stovetop until the berries burst and the sauce turns glossy and thick. Finished with bright orange zest and chilled for a clean, jammy spoonable texture.
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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: 54
Ingredients Equipment Method Notes

Ingredients
  

Sugar Free Cranberry Sauce
  • 12 oz fresh cranberries
  • 0.75 cup granular monk fruit or allulose sweetener
  • 1 cup water
  • 1 tsp orange zest
  • 0.5 tsp ground cinnamon
  • 0.25 tsp salt use as a pinch

Equipment

  • 1 saucepan

Method
 

Cook the base
  1. Bring the water and granular monk fruit or allulose sweetener to a boil in a saucepan, stirring until fully dissolved, about 1-2 minutes. Visual cue: the liquid looks clear and there are steady bubbles across the surface.
  2. Add the fresh cranberries, ground cinnamon, and salt to the boiling syrup. Visual cue: cranberries splash and the mixture returns to a gentle boil quickly.
  3. Simmer for 10-12 minutes, stirring occasionally, until the berries burst and the sauce thickens. Visual cue: you’ll see burst berries and the spoon leaves a short trail in the pan.
Finish, cool, and chill
  1. Remove the saucepan from heat and stir in the orange zest. Taste and add more sweetener if needed for your preferred sweetness; Visual cue: the sauce becomes shinier with visible zest flecks.
  2. Cool completely, then chill before serving. Visual cue: the sauce thickens further and holds shape when spooned.

Notes

Pro tip: for the glossiest texture, stir gently while simmering so some berries burst while others stay intact. Store covered in the refrigerator up to 7 days; freeze up to 1 month for make-ahead, thaw overnight in the fridge. For a vegan swap, keep it sweetened with monk fruit/allulose as written (no gelatin or dairy in this recipe).