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Sugar Free Cranberry Sauce

Sugar Free Cranberry Sauce made with monk fruit or allulose, simmered until the berries burst and the sauce turns glossy and thick. Finished with bright orange zest and chilled for a clean, sliceable spoon-topping 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: 115
Ingredients Equipment Method Notes

Ingredients
  

Cranberry sauce base
  • 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
  • 1 salt Pinch

Equipment

  • 1 Dutch oven

Method
 

Simmer the cranberries
  1. In a saucepan, bring the water and granular monk fruit or allulose sweetener to a boil while stirring until fully dissolved. Keep it at a steady boil and watch for no visible crystals.
  2. Add the fresh cranberries, ground cinnamon, and salt to the boiling liquid. Stir to coat the berries evenly and return to a simmer.
  3. Simmer for 10-12 minutes, stirring occasionally, until the berries burst and the sauce thickens. You should see glossy, burst berries and a sauce that clings lightly to a spoon.
Finish and chill
  1. Remove the saucepan from the heat and stir in the orange zest. Taste and add more sweetener if needed for your preferred level of sweetness.
  2. Cool the sugar free cranberry sauce to room temperature, then chill before serving. The texture should become thicker and set as it cools.

Notes

Pro tip: if your sweetener brand has a different sweetness level, adjust after simmering when you can taste the fully thickened sauce. Store in the refrigerator up to 5 days in an airtight container; freeze only if you prefer softer texture after thawing (up to 2 months). For a dairy-free, gluten-free side dish, use the same ingredient list—no swaps needed unless you’re avoiding cinnamon.