This Homemade Sugar-Free Cranberry Sauce is very easy to make and ready in about 15 minutes using just a handful of ingredients. It’s a perfect side dish to pair with chicken or turkey so it will be a winner on your Thanksgiving dinner table. You really can’t have Thanksgiving without turkey and in turn, can’t have turkey without cranberry sauce can you?
Why this recipe is so good
- Easy: So easy to make, only 4 ingredients, 15 mins from the pantry to table!
- Healthy: Uses Granulated Erythritol, instead of granulated sugar, for a perfectly sweet but sugar-free sauce. Plus it’s gluten-free!
- Delicious: Simple and natural ingredients make for a full-bodied and flavorful condiment!
- Cranberries: You can use fresh or frozen.
- Granulated Erythritol: This is the sugar substitute, it is not as sweet as stevia but adds just enough sweetness to the sauce.
- Vanilla Extract
How to make Sugar Free Cranberry Sauce
- Cook: Bring water to a boil then add cranberries and simmer.
- Mix: Once softened, smash cranberries with a spoon and stir in the erythritol and vanilla.
- Cool: Allow to cool before serving
An easy homemade Cranberry Sauce
You’ll never go back to store bought with such an easy recipe to hand! Only 4 ingredients and less than 10 minutes ‘cook’ time. It’s not really even cooking!
Thanksgiving has you juggling all kinds of tasks, but just whip up a big batch of this delicious cranberry sauce and you’ll be sorted, no last-minute trips to the grocery store.
A healthy condiment
Ok, so Thanksgiving isn’t always synonymous with healthy but there are some easy wins when it comes to cutting back on condiments loaded with calories. Store-bought cranberry sauce can be loaded with corn syrup and high in calories, this sauce is made from natural ingredients, sugar-free and gluten-free, with only 15 calories per serving, as opposed to over 100 calories with store-bought!
Storing this Sugar-Free Cranberry Sauce
If you plan to use your sugar-free cranberry sauce right away, regular granulated erythritol works great. You can still use granulated if you think you’ll have leftovers, but the sauce will crystallize sooner in this case.
Confectioner’s-style powdered erythritol blends well into the sauce, keeps longer without crystallizing, has no aftertaste, and is a natural sweetener.
If you’ll be storing your sauce at all, the powdered version is best. That way, the sauce won’t become crunchy. How long does cranberry sauce last? About a week in the fridge, as long as your sweetener is powdered or liquid.
The recipe is actually very flexible in terms of sweetener, so you can use whatever natural sweetener you have to hand. The cranberries have a small amount of natural sugar in them too. Your guests won’t know the sauce is sugar-free!
Recipe Notes and Tips
- When you hear the cranberries popping they are cooked!
- Don’t worry about thawing frozen cranberries. As you’re cooking them anyway it won’t matter.
- Fresh orange and lemon peels add a nice citrusy hit.
- Add a few slices of spicy fresh ginger for a spiced kick.
Some Other Delicious Sides
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Sugar-Free Cranberry Sauce
- 3 Cups Cranberries fresh or frozen
- 3/4 Cup Water
- 1/2 Cup Granulated Erythritol
- 1 Tsp Vanilla Extract
- Place the cranberries and water into a small pot and turn on high heat.
- Once the water comes to a boil, reduce heat to a simmer and cook for 8-10 minutes or until cranberries start to pop.
- The cranberries should be soft enough to mash with a spoon. Stir in the erythritol and vanilla.
- Remove from heat and let cool. Serve.