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Sugar Free Cranberry Sauce

Sugar free cranberry sauce made with monk fruit or allulose: simmer until the berries burst and the sauce turns glossy and thick. Finished with fresh orange zest, then chilled for a sliceable, bright tart-sweet spoonful.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Cranberry sauce base
  • 12 oz fresh cranberries Use fresh berries for best burst and texture.
  • 0.75 cup granular monk fruit or allulose sweetener Choose monk fruit or allulose; dissolve completely before simmering.
  • 1 cup water
  • 1 tsp orange zest Stir in after cooking to keep it bright.
  • 0.5 tsp ground cinnamon
  • 0.25 tsp salt Use a pinch if you don’t measure.

Equipment

  • 1 saucepan

Method
 

Cook the sweetened cranberry base
  1. In a saucepan, bring the water and granular monk fruit or allulose sweetener to a boil over medium-high heat while stirring until fully dissolved. You should see the liquid turn clear and glossy as the sweetener melts.
  2. Add the fresh cranberries, ground cinnamon, and salt to the saucepan. Stir once to coat the berries so they cook evenly.
  3. Simmer at a steady gentle boil for 10–12 minutes, stirring occasionally, until the berries burst and the sauce thickens. Look for a thicker, spoon-coating texture with visible berry skins popping.
Finish and chill
  1. Remove the saucepan from the heat and stir in the orange zest. Taste and adjust sweetness by adding more granular monk fruit or allulose sweetener if needed.
  2. Cool the cranberry sauce, then chill before serving so it thickens further. Serve cold from a small bowl with a glossy red surface and whole burst berries.

Notes

Pro tip: simmer just until the sauce coats the back of a spoon—overcooking can make it too thick. Refrigerate in a covered container up to 7 days; freeze up to 2 months (thaw in the fridge, then stir before serving). If you prefer less sweetness, start tasting at the end of simmering and only add additional monk fruit/allulose if needed—this recipe is naturally gluten-free and works well for a low-sugar diet.