Sugar Free Cranberry Sauce
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Delicious homemade cranberry sauce is so easy to make sugar-free! Just a few simple ingredients are needed to make this healthier version for your holiday table. It tastes like your favorite sauce without all the added sugars and carbs!
I love Cranberry Sauce! When I was a kid I turned my nose up at the can of jelly that was served on a plate every Thanksgiving. I thought I must not like cranberry sauce. It all changed when I decided to make my fresh cranberry sauce. It is so simple to make and easy to make sugar-free! I’ve been making it for several years. Most bags of cranberries have a recipe that can easily be made sugar-free. I’ve made adjustments to fit my tastes. I don’t like it overly sweet. I like to use leftover cranberry sauce for appetizers and meats. There are so many sweet and savory uses!
Low Carb Makeover
A traditional cranberry sauce recipe is loaded with sugar and high in carbs because of it. But you can make a healthier version for your holiday table that tastes like your favorite holiday treat without all the added sugars.
Start by replacing white sugar with a low-calorie, sugar-free sweetener like stevia or monk fruit extract. These are natural sweetener options that don’t add many calories to your side dish.
Next, add some fresh spices like cinnamon or nutmeg to make your homemade cranberry sauce even more flavorful without all the added sugars. With these simple swaps, you can make a delicious low-carb cranberry sauce that is healthier and tastes much better.
Finally, for an extra boost of flavor, add some citrus juice, like orange extract or lemon juice, to the mix. This will provide a tartness and sweetness to the recipe.
How to Store Cranberry Sauce
Cranberry sauce can be stored in the refrigerator for up to a week or frozen for several months. When freezing it, make sure to keep it in an airtight container. To thaw, move to the refrigerator overnight before serving.
Sugar Free Cranberry Sauce
Ingredients
- 12 ounces Fresh Cranberries
- 2/3 Cup Granular Sweetener
- 1 Cup Water
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Orange Extract
Instructions
- Place cranberries, sweetener, water and cinnamon in a medum saucepan and bring to boil. Reduce heat, simmer covered, for 10-15 minutes stirring occasionally.
- Remove from heat and stir in orange extract. Allow to cool, sauce will thicken as it cools. Refrigerate until serving.
Notes
Nutrition
Disclaimer: Nutritional information is included as a courtesy and is calculated to the best of my ability, using my preferred brands. I recommend calculation your own macros, as they can widely vary depending on the brands of ingredients you use.
Author: Natasha Newton (Natasha's Southern Flavor)
Natasha is the founder of Natasha’s Southern Flavor. She has a passion for sharing delicious family friendly low-carb recipes that are easy to make and use readily accessible ingredients. Natasha has published three bestselling cookbooks. Her books and recipes have been featured by CNET, Delish, Mindbodygreen, Parade and Women’s Health. She enjoys traveling and spending time with her husband, two adult children, and three furbabies.
Read more about Natasha here.