Sugar Free Cranberry Sauce
This sweet, tart, glossy cranberry sauce thickens beautifully and can be left chunky or blended for a smooth, jellied finish.
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Ingredients
- 12 oz fresh cranberries rinsed
- 1 cup granulated allulose sweetener
- ¾ cup filtered water
- ¼ cup fresh orange juice about one orange (optional)
- Zest of one orange optional
- Pure monk fruit sweetener to taste
Instructions
- Combine liquids and sweetener: Add the water, orange juice, and allulose to a saucepan and stir to combine.
- Add cranberries: Add the cranberries and bring the mixture to a boil over medium-high heat, uncovered.
- Simmer: Reduce the heat to medium and simmer for 10–15 minutes or until all cranberries have burst. Stir occasionally, gently mashing the cranberries with the back of a spoon. As it thickens, stir more frequently to prevent sticking.
- Finish the sauce: Remove from heat, stir in the orange zest, and add monk fruit to taste.
- Optional smoothing: For a smooth, jellied version, process some or all of the sauce in a blender or food processor before chilling.
- Chill: Let the sauce cool, transfer to a bowl, and refrigerate until ready to serve.
Notes
Orange juice: Replace the orange juice with water for even fewer carbs; however, the difference per serving is minimal.
Sweetener: Allulose prevents crystallization, keeping the sauce smooth even after chilling. If you don't need strict sugar-free, feel free to replace some of all of the allulose with cane sugar.
Jellied version: Blend before chilling for a smooth jellied cranberry sauce texture. In the photos here, I kept the sauce natural and did not blend.
Make ahead: This sauce thickens and improves in flavor when made one day ahead.
Nutrition
Calories: 16kcalCarbohydrates: 4gProtein: 0.2gFat: 0.05gSaturated Fat: 0.003gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 1mgPotassium: 33mgFiber: 1gSugar: 2gVitamin A: 28IUVitamin C: 7mgCalcium: 4mgIron: 0.1mg
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