Sugar-Free Cranberry Sauce

This sugar-free cranberry sauce is incredibly easy to make. It's ready in 30 minutes, including 10 minutes of rest time. It's perfect for anyone on the low-carb or keto diet!

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 10

Rest time 10

Total Time 30

Servings servings

Calories 26kcal

Author Vered DeLeeuw

Ingredients

¼ cup water
1 tablespoon stevia glycerite or a powdered sweetener to equal 1 cup of sugar
½ teaspoon vanilla extract
12 ounces fresh cranberries

Instructions

In a medium saucepan, mix the water with stevia and vanilla extract.
Add the cranberries. Bring to a simmer over medium heat (this should take about 3 minutes).
Lower the heat to medium-low to keep a consistent simmer. Cook, uncovered, stirring occasionally, until the cranberries are soft and starting to burst, about 10 minutes.
Remove the saucepan from the heat. Taste the sauce and decide if its level of tartness suits you or if you’d like to add more stevia. I sometimes mix in an additional 1 teaspoon of stevia at this point (which equals ⅓ cup of sugar). Cool the sauce to room temperature before serving.

Video

Notes

If you prefer a granulated sweetener instead of stevia, please use a powdered sweetener. A regular granulated sweetener such as erythritol will crystallize as the sauce cools down, interfering with the texture of the sauce.
Don't overcook the sauce. You want the cranberries soft, and you want some of them to burst, but not all. The goal is for some of them to retain their shape. This ensures the best texture.
You can keep this sauce in an airtight container in the fridge for up to a week. It keeps well and tastes as great on the seventh day as on the first. You can also freeze this sauce for up to three months.

Nutrition