Try this easy sugar-free cranberry sauce recipe for your next holiday feast. You need only 3 ingredients and it is ready in 10 minutes.
There is something wonderfully comforting about festive food. I love the ritual of eating the same trusted and tested meals during the holiday season.
Our festive menu is set in stone - a mix of German, British and Caribbean representing the origins and heritage of our family. Then there are the highlights leading up to the big feast - such as low carb Christmas stollen, keto panettone and of course my sugar free Christmas cookies.
And whether you are celebrating Thanksgiving or Christmas or both, at some point cranberry sauce will make an appearance.
In my opinion, homemade cranberry sauce tastes so much better than the sugary sauce you can buy in the shops.
This keto cranberry sauce is SUPER TASTY and contains only the natural sugars occurring in the cranberries.
I am serving it every year as a side dish to my Keto Turkey. I also use a variety of this sauce in my Keto Cranberry Streusel Bars.
You can make your own sugar free cranberry sauce with only 3 ingredients (plus water). In fact, it is SO SIMPLE you can hardly call it a recipe.
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Ingredients
Here are the ingredients you'll need:
Cranberries. These can be fresh cranberries or frozen. There is no need to thaw frozen cranberries first, just use them straight from the freezer.
Sweetener. I used powdered Bocha Sweet in the recipe. I like it because it has no aftertaste. However, any sweetener works. Just make sure it is a powdered version, such as powdered erythritol, monk fruit sweetener, xylitol or allulose.
Brandy. This is optional, but gives the sauce a festive flavor.
Water
Instructions
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities
Step 1: Put the frozen or fresh cranberries in a saucepan with the other ingredients.
Step 2: Stir and bring the mixture to the boil. Then reduce to a medium heat and let the sauce cook until the berries begin to pop.
Expert Tip
The pectin in the fruit helps the sauce thicken all on its own. There is no need to add xanthan gum or other thickeners.
The sauce thickens further once it cools down. It should still be a little runny when you take it off the stove.
Variations
Below are ideas how you can change up the flavor:
Basic. Use only cranberries, powdered sweetener and water.
Cinnamon. Add a cinnamon stick into the saucepan or add 1 teaspoon of cinnamon. Nutmeg, ginger and a tiny pinch of cloves would also work well here.
Orange. Regular cranberry sauce is made with orange juice. For a low carb cranberry sauce, add 1 tablespoon of grated orange zest instead. You could also add a squeeze of lemon juice. This will give the same flavor without the carbs.
Vanilla. Another alternative to the brandy. 1 teaspoon of vanilla extract will lend a warming note.
Recipe FAQs
I have made this sugar free cranberry sauce with powdered erythritol and also with powdered Bocha Sweet. Basically, any 1:1 sugar substitute works, as long as it is powdered. Granulated erythritol will re-crystallise as it cools, which means you'll end up with crunchy bits in the sauce. The exception is granulated allulose, which does not re-crystallise.
Yes. Use 2 teaspoons of stevia glycerite, which is equivalent to 1 cup of sugar.
Absolutely. Cranberry sauce keeps in the fridge for several weeks. In fact, I have used leftover sauce as a topping for my morning yoghurt months after I made it. The pectin in the sauce preserves it well. There is no need to freeze it.
Uses
Sugar-free cranberry sauce does not only taste great with turkey, pork, keto Swedish meatballs or goose.
I have used it as a topping for my coconut flour pancakes and my keto pancakes.
It is also delicious with sugar free cheesecake and served warm over sugar free ice cream or this Keto Rice Pudding.
If you let the mix simmer on the stove for a little longer, it reduces enough to make a delicious cranberry jam. Then you can spread it over toasted and buttered low carb bread.
Keto Thanksgiving recipes
Here is a selection of low carb recipes to serve at Thanksgiving:
- EASY Sugar Free Keto Pecan Pie Recipe
- Low Carb Sugar Free Pumpkin Pie Recipe
- Keto Turkey Gravy Recipe
- Keto Cauliflower Stuffing
- Roasted Brussels Sprouts With Parmesan
- Keto Pecan Pie Frangipane Bars
More keto cranberry recipes
Below are more easy keto recipes using cranberry as an ingredient.
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Recipe
Sugar Free Cranberry Sauce (Keto)
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- 12 oz cranberries, fresh or frozen 350g
- 1 cup powdered sweetener 150g (use ¾ cup if you prefer more tartness)
- 1 tablespoon brandy optional
- ¼ cup water 60ml
Instructions
- Place all ingredients in a pot. Bring to the boil.
- Reduce to a medium heat and cook for around 10 minutes, stirring occasionally.
- Remove from the heat once the cranberries have popped and the liquid is reducing. The sauce will thicken further as it cools.
DeniseN
I made this without the brandy but it came out super tart. I tried adding more powdered erythritol but it changed nothing. Did I overcook or was it the cranberries? I've never bought fresh cranberries before so.....Thanks for the recipes! (as a side note, after refrigerating the sauce, there is a hard surface maybe too much erythritol formed on top. I'm using it in my morning smoothies so as not to waste them, and it works!
Katrin Nürnberger
Hi Denise, it sound like you have had a batch of cranberries that were extra tart?
Merja
Best cranberry sauce by far! Good enough to eat with a spoon!!
John loggen
Just starting on low carb journey all great recipes send more
Pam Bjornson
I love cranberry sauce but since I have not been able to tolerate cane sugar and have replaced it with monkfruit no one wants to eat the cranberry sauce because the monkfruit solidifies so I will try some powdered sugar or some liquid Stevia and hope myself and everyone else likes it this Christmas.
Katrin Nürnberger
You can also get allulose. This tastes much better than stevia in my opinion and it does not recrystallise at all.
Attila
Hello,
Does the 10-minute cooking time apply to frozen or fresh? Or is it the same for both?
Do I need to defrost the frozen berries first?
Thanks.
Katrin Nürnberger
You don't need to defrost the berries. Frozen berries will need a couple minutes longer. Although it should also depend on the size of the berries. Simply cook until it's nice and thick.
Attila
Thanks!
I made it from frozen berries and roughly a good 10-11 minutes after boiling were enough. The taste is nice and it is really sweet. I think with this I'm ready for pancake day 😀