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Sugar Free Cranberry Sauce

Sugar Free Cranberry Sauce made with monk fruit or allulose and fresh cranberries simmered until berries burst, then finished with bright orange zest. Glossy, thick, and tart-sweet without added sugar—ideal for spooning onto turkey or roasted sides.
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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: 120
Ingredients Equipment Method Notes

Ingredients
  

Sugar Free Cranberry Sauce
  • 12 oz fresh cranberries Use fresh for the best burst and texture.
  • 0.75 cup granular monk fruit or allulose sweetener Choose monk fruit or allulose; keep granulated for easy dissolving.
  • 1 cup water
  • 1 tsp orange zest Zest a fresh orange and stir in off heat.
  • 0.5 tsp ground cinnamon
  • 0.25 salt A small pinch to balance tartness.

Equipment

  • 1 saucepan

Method
 

Cook the sauce
  1. Bring the water and granular monk fruit or allulose sweetener to a boil in a saucepan over medium-high heat, stirring until fully dissolved and syrupy, about 2-3 minutes. Visual cue: tiny bubbles across the surface with no sweet granules left.
  2. Add the fresh cranberries, ground cinnamon, and salt to the boiling mixture. Visual cue: the cranberries look mostly submerged and glossy as they begin to heat.
  3. Simmer for 10-12 minutes, stirring occasionally, until the berries burst and the sauce thickens. Visual cue: several whole berries pop and the mixture looks spoon-coatable.
Finish and chill
  1. Remove from heat and stir in the orange zest. Taste and adjust sweetness by adding more monk fruit or allulose sweetener if needed. Visual cue: the sauce turns brighter and more fragrant right after zest is mixed in.
  2. Cool completely, then chill before serving. Visual cue: it thickens further and holds a soft gel texture when spooned.

Notes

Pro tip: stir gently during simmering so the cranberries burst but you still get some whole pieces. Store covered in the refrigerator for up to 5 days. Freezer: not recommended because the texture can loosen after thawing. For a dairy-free, vegan-friendly swap, this recipe is naturally vegan if you choose monk fruit or allulose (no additional ingredients needed).