Sugar-Free Cranberry Sauce Recipe #MySillyLittleGang
If there’s one thing that I love year-round it’s cranberry sauce. Ever since I had surgery I’ve had to go sugar-free. Here is the sugar-free cranberry sauce recipe that I indulge in. Trust me, it’s just as good as the sugar-filled one.
Sugar-Free Cranberry Sauce Recipe
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My boys think it’s hilarious that I love eating cranberry sauce year-round. They think I should only indulge during the holidays. But what can I say it’s just one of those things that I absolutely can’t do without.
Back in 2017, I had to forgo refined sugars in preparation for my gastric surgery. So that Thanksgiving I had to miss out on my beloved cranberry sauce. It has been two Thanksgivings that I have missed it dearly. That’s why in March of this year I started planning to come up with a sugar-free version.
I was lucky enough to find frozen cranberries to aid me. I also made this recipe with fresh cranberries once they were available and it came out just as delicious. I hope you enjoy this recipe as much as I do!
Sugar-Free Cranberry Sauce
Makes 6 servings ~ 1/4 cup each serving
12 oz Cranberries
1 cup Powdered erythritol
3/4 cup Water
1/2 tsp Vanilla extract
1 tsp Orange extract (optional; add more if you like more orange flavor)
Combine the cranberries, water, and powdered erythritol in a medium saucepan. Bring to a boil, then reduce heat to a gentle simmer.
Simmer for 10-15 minutes, until the cranberries pop and a sauce forms.
Remove from heat. Stir in both of the extracts.
I use powdered erythritol because it helps keep this sugar-free cranberry sauce longer without crystallizing. However, you can use any sweetener you prefer. If your sauce gets too crystalized just heat it up before enjoying it.