Go Back

Sugar Free Cranberry Sauce

Sugar Free Cranberry Sauce with monk fruit or allulose is quick stovetop jam that turns glossy and thick as the berries burst. Simmer until reduced, then chill so it slices or spoon-spreads cleanly.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 48
Ingredients Equipment Method Notes

Ingredients
  

Cranberry sauce
  • 12 oz fresh cranberries
  • 0.75 cup granular monk fruit or allulose sweetener
  • 1 cup water
  • 1 tsp orange zest
  • 0.5 tsp ground cinnamon
  • 0.25 salt pinch

Equipment

  • 1 saucepan

Method
 

Cook the base
  1. Bring the water and granular monk fruit or allulose sweetener to a boil in a saucepan, stirring until fully dissolved, about 2-3 minutes, with a clear bubbling boil.
  2. Add the fresh cranberries, ground cinnamon, and salt, then stir so the berries are evenly coated and start bubbling again.
Simmer until jammy
  1. Simmer for 10-12 minutes until the berries burst and the sauce thickens, using a gentle simmer with a noticeably reduced, syrupy look.
  2. Remove from heat and stir in orange zest; taste and add more sweetener if needed, then let the zest streak through the glossy sauce.
Cool and chill
  1. Cool to room temperature, then chill before serving so the sauce sets thick and spoonable.

Notes

Pro tip: Stir often during the first boil so the sweetener dissolves completely before adding cranberries. Refrigerate in a covered container for up to 7 days; freeze for up to 1 month (texture may soften after thawing). For a dairy-free, vegan-friendly side dish, this recipe is already naturally compliant—just use plant-based garnishes like orange zest and fresh herbs if you like.