Easy Sugar Free Cranberry Sauce with only FOUR INGREDIENTS and water. Five minutes of prep and the smell of cranberries, cinnamon, and vanilla will fill your house. This delicious condiment is low carb and keto-friendly! The perfect accompaniment to your holiday.
Sugar Free Cranberry Sauce – Four Ingredients Keto Low Carb THM FP
I love cranberry sauce. It just tastes like fall. Whole berry sauce. Not jellied. That just looks a little too processed to me when you slide it out of the can and it still has the lines on it. At least with canned whole berry sauce, you can stir it up and have it look like the real stuff. But cranberry sauce is SO easy to make you never need to buy it. It takes less than 5 minutes of hands-on time to make a batch of beautiful, red, delicious cranberry sauce.
How to make Cranberry Sauce without Sugar
Cranberries are naturally very tart. You will something to sweeten them when making cranberry sauce. I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.
Making my own sweetener blend saves a ton of money. I can make it for under $7 a pound and since it is twice as sweet as sugar it lasts longer than blends with a 1:1 sugar ratio.
Ingredients in Sugar-Free Cranberry Sauce
12 oz bag of cranberries
4 oz water
1 tsp vanilla
1 tsp cinnamon
Leftover Cranberry Sauce?
This sugar-free cranberry sauce is delicious as a surprise cupcake filling in the Cranberry Cupcakes pictured above! And I love having some sugar free cranberry sauce on hand to put on top of my Cranberry Baked Brie.
This homemade cranberry sauce will last for weeks in the refrigerator. I make a double batch before Thanksgiving and use it until the new year! Besides serving cranberry sauce with turkey I use it in these cupcakes and baked brie. I also use cranberry sauce as a condiment to pork and chicken and in coffee cakes such as my Cranberry Cake with Walnut Topping.
- Combine the cranberries and water in a medium saucepan. Cook over medium heat until all the berries pop, about 5-7 minutes. Add the other ingredients and reduce the heat to low. Cook until desired thickness. It will thicken further as it cools.
- Store in the fridge for up to 2 weeks or you can freeze it. I love having some on hand to put on top of my Baked Brie.
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