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Sugar Free Cranberry Sauce

Sugar Free Cranberry Sauce made with monk fruit or allulose simmered until berries burst for a glossy, thick spoonable texture. Finished with orange zest and chilled for clean, bright flavor.
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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: 70
Ingredients Equipment Method Notes

Ingredients
  

Sugar Free Cranberry Sauce
  • 12 oz fresh cranberries
  • 0.75 cup granular monk fruit or allulose sweetener Use either monk fruit or allulose granules.
  • 1 cup water
  • 1 tsp orange zest
  • 0.5 tsp ground cinnamon
  • 0.25 tsp salt Pinch of salt.

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 dissolved (about 1-2 minutes). You'll see the surface actively bubbling across the pot.
  2. Add the fresh cranberries, ground cinnamon, and salt, then stir to combine. The mixture will look thick and evenly speckled with berries.
  3. Simmer for 10-12 minutes, stirring occasionally, until the berries burst and the sauce thickens. Look for a glossy red sauce that coats the back of a spoon.
Finish and chill
  1. Remove from heat and stir in the orange zest. The sauce should turn fragrant and slightly brighter in color.
  2. Taste and add more sweetener if needed. Adjust sweetness to your preference while it’s still warm.
  3. Cool and chill before serving. The sauce will thicken further as it cools.

Notes

For the thickest texture, simmer until the sauce clearly coats a spoon and the berries have mostly burst. Store covered in the refrigerator up to 7 days. Freeze for up to 2 months; thaw in the fridge and stir well before serving. For a dairy-free option, this recipe is naturally dairy-free; if you want a lower-sugar flavor, choose monk fruit for a cleaner finish.