Bursting with tart cranberries, a splash of orange, and a hint of spice, this easy Keto Cranberry Sauce recipe will bring the perfect finishing touch to any holiday meal. It’s quick to make, low in net carbs, and tastes so much fresher than the canned stuff. It’s a bright, flavorful side that brings the whole holiday plate to life.
This Sugar-Free Cranberry Sauce recipe skips the real sugar and uses stevia for sweetness, keeping it light on calories and carbs without losing that classic flavor of the holiday season. I love that cranberries bring their own natural tartness and a boost of antioxidants and fiber too, so it still feels like a wholesome, homemade recipe. It’s an easy way to enjoy something festive and fresh while staying true to a low-carb or keto lifestyle.
❤️ Why you will love this recipe
- Low carb diet: Just a few grams of net carbs per serving, with no added sugar.
- Simple ingredients: Only six ingredients and one saucepan.
- Flavorful: Fresh cranberries, orange, and spice give that classic holiday taste.
- Flexible: Adjust the sweetness or spices to suit your taste.
- Make-ahead: Keeps beautifully in the fridge or freezer for holiday prep.
- Versatile: Amazing with turkey, ham, or even spooned over desserts.
🗝️ Key ingredients
- Cranberries: Use fresh or frozen and thawed berries. Both work beautifully and bring a bright, tart flavor to the sauce.
- Orange juice: Freshly squeezed is best, but store-bought works too – just check for added sugar.
- Stevia: A great sugar-free sweetener that keeps the sauce low carb. You can swap for erythritol, monk fruit, allulose, or Swerve depending on what you have.
- Ground cloves: Adds warmth and depth to the sauce. A little goes a long way, so measure carefully.
- Vanilla extract: Softens the tartness and ties all the flavors together.
- Xanthan gum (optional): Helps thicken the sauce without adding carbs. Tapioca starch works for paleo diets but slightly increases carbs.
🥣 How to make keto cranberry sauce
1. OJ & stevia: Add stevia and orange juice to a medium sauce pan over medium heat and stir with a wooden spoon until the sweetener dissolves.
2. Spice and Cranberries: Stir in ground cloves, vanilla extract, and the cranberries.
3. Simmer: Cover with a lid and simmer for about 10 minutes until the berries burst and release their juices.
4. Optional thickener: If the sauce seems thin, remove 4 tablespoons of liquid, whisk it with xanthan gum a little at a time, then return it to the pot.
5. Whisk and cook: Keep whisking over medium heat for another 5 minutes until the sauce reaches your preferred consistency.
6. Taste and serve: Add a touch more sweetener if needed, depending on how tart you like it. Serve by spooning it warm over turkey, chicken, or even a slice of low-carb dessert for a festive twist.
🪄 Recipe notes & tips
- Sweetness: Start with the listed amount of sweetener, then taste and adjust before it cools. Cranberries can vary in tartness.
- Cooling thickens: The sauce naturally thickens as it cools, so don’t worry if it looks a bit runny at first.
- Citrus flavor: Add grated orange zest or a little orange extract if you love that classic cranberry-orange combo.
- Texture: For a smoother sauce, blend half the mixture with an immersion blender, then stir it back in.
- Serving idea: If your sauce has cooled, warm it gently before serving. The heat softens the berries, lifts the orange and clove, and gives it a silkier texture.
🫙 Storage instructions
- Fridge: Let the sauce cool to room temperature, then store it in an airtight container in the fridge for up to 5 days.
- Reheat: Warm in a saucepan over medium heat until piping hot, stirring occasionally.
- Freezer: Keeps well for up to 4 months in an airtight container. Thaw completely before reheating.
- Make-ahead: Perfect for prepping a few days before Thanksgiving or Christmas so it’s one less thing to think about.
✨ Variations
- Spices: A pinch of cinnamon, nutmeg, ginger, or allspice are a perfect addition if you like a little extra fall warmth.
- More citrus: Stir in a little orange zest or orange extract to brighten the sauce.
- Vanilla boost: Add an extra teaspoon of vanilla for a softer, rounder flavor.
- Berry blend: Swap half the cranberries for raspberries or blackberries for a twist on the classic.
- Nutty finish: Top with a few chopped pecans or walnuts for a light crunch. It works really well when using leftover cranberry sauce with baked brie or yogurt parfait.
🍽️ What to serve with cranberry sauce
- Main dishes: Serve alongside Roasted Citrus Turkey Recipe with Herb Butter, Smoked Spatchcock Turkey, or Cranberry Chicken.
- Side dishes: Pair it with Keto Green Bean Casserole, Mashed Rutabaga, or Air Fryer Brussels Sprouts with Bacon for a full festive plate.
- Breakfast ideas: Spoon leftover cranberry sauce over Greek yogurt, Yogurt Chia Pudding, or a warm slice of Healthy Banana Bread.
- Desserts: Try it with Vegan Keto Cheesecake, Keto Pumpkin Ice Cream, or layered in a keto trifle for a sweet holiday twist.
❓ Frequently asked questions
That’s just the cranberries doing what they do best! If it’s a little sharp for your liking, stir in a touch more sweetener while it’s still warm so it melts right in. You can also add a small splash of vanilla extract to soften the tartness.
Oh, definitely. Just stir in a tablespoon of warm water or orange juice at a time until it’s the texture you like again. Easy fix.
Use a powdered sweetener instead of granulated. The finer texture dissolves better and keeps your sauce silky instead of gritty.
Yes, go for it! Just use a larger saucepan and let it simmer a bit longer so all the berries have time to burst and thicken up nicely.
I wouldn’t. Since it’s sugar-free, it doesn’t preserve the same way traditional cranberry sauce does. It’s best kept in the fridge or freezer.
Of course! Warm is lovely for holiday dinners, but cold cranberry sauce is perfect for next-day turkey sandwiches or stirred into yogurt.
😋 More holiday recipes you will love
- Keto Sausage Stuffing
- Keto Pumpkin Cheesecake (Gluten-Free)
- Keto Apple Crisp
- Gluten-Free Cornbread Recipe
- Parsnip Puree
- Slow Cooker Mulled Wine Recipe
- Sweet Potato Apple Casserole
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📖 Recipe
Sugar-Free Cranberry Sauce Recipe
Ingredients
- 4 cups cranberries fresh or frozen & thawed
- ⅔ cup orange juice fresh or store-bought
- ½ cup stevia or your preferred sweetener
- ½ teaspoon ground cloves
- 1 teaspoon vanilla extract
- 2 teaspoons xanthan gum or 1 tbsp tapioca starch (optional)
Instructions
- Add the stevia and orange juice to the pot over medium heat and stir until dissolved.⅔ cup orange juice, ½ cup stevia
- Add the ground cloves, vanilla extract, and cranberries.½ teaspoon ground cloves, 1 teaspoon vanilla extract, 4 cups cranberries
- Place the lid in the pot and simmer for 10 minutes.
- (optional – if the sauce doesn't thicken on its own) After simmering, remove 4 tbsp of the liquid from the pot. Whisk it with the xanthan gum a little at a time and then return the mixture to the pot, whisking continuously.2 teaspoons xanthan gum
- Simmer for 5 more minutes, whisking constantly.
- Serve immediately with turkey or your preferred holiday dinner.
Notes
- Sweetness: Start with the listed amount of sweetener, then taste and adjust before it cools. Cranberries can vary in tartness.
- Cooling thickens: The sauce naturally thickens as it cools, so don’t worry if it looks a bit runny at first.
- Citrus flavor: Add grated orange zest or a little orange extract if you love that classic cranberry-orange combo.
- Texture: For a smoother sauce, blend half the mixture with an immersion blender, then stir it back in.
- Serving idea: If your sauce has cooled, warm it gently before serving. The heat softens the berries, lifts the orange and clove, and gives it a silkier texture.
Storage Instructions
- Fridge: Let the sauce cool to room temperature, then store it in an airtight container in the fridge for up to 5 days.
- Reheat: Warm in a saucepan over medium heat until piping hot, stirring occasionally.
- Freezer: Keeps well for up to 4 months in an airtight container. Thaw completely before reheating.
- Make-ahead: Perfect for prepping a few days before Thanksgiving or Christmas so it’s one less thing to think about.
All you really need is cranberries, water and a couple of diced oranges. Simmer until the cranberries pop and the sauce thickens. I just did this for Thanksgiving. The cloves are a nice touch – I’ll try that for Christmas.
Thanks for the comment! I still find the cranberry sauce too tart without some form of sweetener, and if I use a couple of whole oranges I’ll go over my carb limit, but for a paleo or whole30 version, you could do that. The added cloves are amazing – you’ll love it! Let me know how it goes =]