This sugar free cranberry sauce is a delicious alternative to the standard cranberry sauce. Hints of ginger, cinnamon and orange make it extra special.
I have never had cranberry sauce before. I don’t know why, but I’ve never tried it. So when I was thinking about making my Thanksgiving Leftover Turkey Cristo sandwich I needed a good cranberry recipe first. I didn’t realize how easy it is to make cranberry sauce and how good it tastes! It is especially good in the sandwich but I’m anxious to try it this Thanksgiving. This sugar free cranberry sauce is lower in carbs but if you want you can substitute white sugar for the sweetener.
I made this a couple times because I didn’t know what I was shooting for. I had to wait for my husband to come home every night to tell me if I was on track or not. So the above image shows what it looks like if you add gelatin but I personally preferred the saucier one.
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I tried this with Splenda and with Swerve. I think Rick and I both liked the Swerve better. The Splenda had a bit of an after taste. I really liked the addition of ginger, cinnamon and orange zest. Next time I make it I’m going to use fresh grated ginger to kick it up a notch but the powdered ginger was still very good. All you need to do is throw everything in a pot and cook until the berries pop and it thickens. Then refrigerate and you are ready to go!
Sugar Free Cranberry Sauce
If you want to make more of a jellied version, just sprinkle a tablespoon of unflavored gelatin (I used Great Lakes Gelatin in the red canister) in at the end. Make sure you sprinkle a little at a time and whisk all the while. You don’t want to have any clumps. When the gelatin has dissolved you can take it off the stove and refrigerate for about 4 hours. One thing I want to mention. Please taste it before you take it off the stove or add the gelatin (if using) for your desired sweetness. This was a bit tart to me but I liked it that way. If you want it sweeter, just add more Swerve and cook until it’s dissolved.
- 12 oz cranberries (fresh or frozen)
- 1 cup Swerve Sweetener
- zest of ½ orange
- 1 cup of water
- ¼ teaspoon ginger
- ¼ teaspoon cinnamon
- 1 Tablespoon unflavored gelatin (if using)
- Add all ingredients to a sauce pan.
- Cook on medium for about 10 minutes or until the berries pop and the mixture thickens.
- Stir every once in awhile.
- When thickened, take off the burner and refrigerate until ready to use.
- For a jellied cranberry sauce, sprinkle 1 Tablespoon of unflavored gelatin (I used Great Lakes Gelatin red canister) over berries a little at a time and mix as you go so the gelatin doesn't clump.
- When gelatin is dissolved, take off the heat and refrigerate for 4 hours to gel the sauce.