A super simple and quick recipe for a no sugar added fresh cranberry sauce.
Cranberries are not a carb-free fruit. However, you can drastically reduce the carbs and sugar in cranberry sauce with just a few adjustments. This recipe is just as good as a high carb cranberry sauce recipe, in my opinion. The carbs have been reduced to about 7 g net carbs for a ½ cup of cranberry sauce. When I looked up cranberry sauce on Fitness Pal, it said whole Cranberry Sauce is 36 grams carbohydrates with 2 grams of Fiber, for a net carb load of 34 grams in 1/2 cup! Yikes! So, 7 grams of net carbs doesn’t look so bad, does it? If you feel you absolutely can’t have Thanksgiving without cranberry sauce, like me, then go for this no sugar added cranberry sauce. This low carb cranberry sauce is absolutely delicious and you won’t miss the carbs, I promise.
I use Splenda in this recipe because it dissolves quickly and easily. I’ve also used Erythritol, but it crystallized once the sauce cooled. I’m sure there’s a way around it, but I just reached for the Splenda and it worked perfectly.
- 12 ounces fresh or frozen cranberries, stems removed
- 1 cup of water
- 1 cup (or less to taste) of your favorite sweetener (Splenda, Swerve, Stevia)
- 1 lemon, lime or small orange, zest only
- Pinch of salt
- xanthan gum, if needed
- Bring water, ½ cup of sweetener, zest and salt to a boil with the 12 ounces of cranberries.
- Add additional sweetener to taste.
- Reduce and simmer until about half of the cranberries have popped. If you like your cranberry sauce extra thick, add ¼ teaspoon of xanthan gum powder to the pot and continue to simmer until most of the cranberries have popped, about 10 minutes. Remove from heat and chill for several hours or overnight, for best results.