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Sugar Free Cranberry Sauce

Sugar Free Cranberry Sauce made with monk fruit or allulose—boiled to dissolve and then simmered until the berries burst and the sauce turns glossy and thick. Finished with bright orange zest and chilled for clean, sliceable spoonfuls.
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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: 95
Ingredients Equipment Method Notes

Ingredients
  

cranberries
  • 12 oz fresh cranberries Use fresh for best berry texture.
sweetener
  • 0.75 cup granular monk fruit or allulose sweetener Choose monk fruit or allulose; use the same amount.
liquid
  • 1 cup water
seasonings
  • 1 tsp orange zest Stir in off heat to keep flavor bright.
  • 0.5 tsp ground cinnamon
  • 0.125 salt Use a pinch to balance tartness.

Equipment

  • 1 saucepan

Method
 

Cook the cranberry base
  1. Bring the water and granular monk fruit or allulose sweetener to a boil in a saucepan, stirring until fully dissolved (about 2 minutes). Keep it at a steady boil as you stir and watch for clear syrup.
  2. Add the fresh cranberries, ground cinnamon, and salt to the boiling sweetened water. Stir to coat the berries so they cook evenly.
  3. Simmer for 10-12 minutes, stirring occasionally, until the berries burst and the sauce thickens. Look for a glossy, spoon-coating consistency with softened skins.
Finish and chill
  1. Remove the saucepan from the heat and stir in the orange zest. Taste the sauce and add more sweetener if needed, then stir again for 15-20 seconds.
  2. Cool and chill the cranberry sauce before serving. Spoon into a container and refrigerate until cold and set (at least 1 hour).

Notes

Pro tip: Simmer longer if you want a thicker, gel-like texture—cranberry skins continue to burst as the sauce reduces. Refrigerate in a covered container for up to 7 days; freeze for up to 2 months (thaw overnight in the fridge). For a dairy-free, vegan option, this recipe already is naturally vegan—just ensure your sweetener has no added ingredients.