Sugar-Free Cranberry Sauce Recipe
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.
Servings: 8 Servings
Calories: 37kcal
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.
Nutrition
Calories: 37kcal | Carbohydrates: 7g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.02g | Sodium: 23mg | Potassium: 86mg | Fiber: 2g | Sugar: 4g | Vitamin A: 72IU | Vitamin C: 17mg | Calcium: 7mg | Iron: 0.2mg