Homemade Sugar Free Cranberry Sauce Recipes

SUGAR-FREE CRANBERRY SAUCE

Steps:

• Place the cranberries and water into a small pot and turn on high heat.
• Once the water comes to a boil, reduce heat to a simmer and cook for 8-10 minutes or until cranberries start to pop.
• The cranberries should be soft enough to mash with a spoon. Stir in the erythritol and vanilla.
• Remove from heat and let cool. Serve.

SUGAR FREE CRANBERRY SAUCE

Steps:

• Place all ingredients in a pan.
• Cook on a low heat, stirring regularly, for around 20 minutes or until softened and broken down - add little splashes of water if it starts to get dry whilst cooking.
• Taste and add more date syrup if necessary.
• Keeps covered in the fridge for up to a few days - also freezes well.

SUGAR-FREE KETO CRANBERRY SAUCE

Steps:

• Combine the cranberries, water, erythritol, and orange zest 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 the vanilla extract.

SIMPLE SUGAR-FREE CRANBERRY SAUCE

Steps:

• Place cranberries in a microwave-safe bowl. Pour in enough water to cover the bottom of the bowl. Cover and cook on high for 2 to 3 minutes.
• Use a potato masher to crush cranberries to desired consistency. Stir in sweetener until dissolved.

CRANBERRY SAUCE

Steps:

• Wash and stem the cranberries.
• Take a large stainless steel pot. Put in it the cranberries and water.
• Put pot on stove over high heat and bring to the boil, stirring, then reduce to a steady simmer for 10 minutes or until the cranberries are soft and have popped.
• Remove pot from stove.
• Take a quarter of the cranberry pulp, put in a small bowl.
• Whisk in the pectin powder all at once and then either the sugar or liquid stevia or honey, set aside.
• Add the calcium water into the pot with the rest of the cranberry; stir well.
• Put pot back on stove, and bring the mixture to a full boil.
• Add the pectin mixture a small dollop at a time to the pot mixture, stirring all the while.
• When the pectin mixture is all in, let the mixture cook for 1 more minute.
• Ladle into quarter-litre (1/2 US pint / 8 oz) jars.
• Leave 1 cm (1/4 inch) headspace.
• Debubble, then adjust headspace.
• Wipe jar rims.
• Put lids on.
• Process in a water bath or steam canner.
• Process for 10 minutes; increase time as needed for your altitude.

HOMEMADE SUGAR-FREE CRANBERRY SAUCE

Steps:

• Combine the cranberries, water, and powdered sugar substitute in a medium saucepan over medium heat. Bring to a boil.
• Reduce heat to simmer and continue to cook, stirring occasionally, for 20 mins or until the mixture is slightly reduced. By the end of the simmering, you'll have approximately 480ml of the sauce left.
• Remove from the heat and let it cool down at room temperature until it's warm.
• Add the lemon juice and mix well. Let it cool down completely.
• Transfer to an air-tight glass jar (500ml/16oz) and chill in the refrigerator until ready to use.

HOMEMADE CRANBERRY SAUCE

Steps:

• Rinse the cranberries, if they are fresh and place them in a medium saucepan.
• Add the remaining ingredients and mix to combine.
• Bring the mixture to a boil. Reduce the heat and simmer, uncovered, 10 minutes, stirring often, until the mixture has thickened slightly.
• Remove the sauce from the heat and allow it to cool completely before serving. The sauce will continue to thicken as it cools.

SUGAR FREE CRANBERRY SAUCE THAT WON'T CRYSTALIZE

Steps:

• Bring water and allulose to a boil in a medium-sized saucepan.
• Add cranberries and return to a boil
• Reduce heat and gently boil for 10 minutes until the cranberries burst, and the sauce becomes glossy. Stir occasionally.
• Pour sauce into a bowl. Cover and cool completely at room temperature. Store in refrigerator once cooled.

CRANBERRY SAUCE RECIPE: NO SUGAR ADDED

Steps:

• Place the cranberries and water in a pot and heat over medium heat.
• Mix in the applesauce, orange juice, honey, and orange zest.
• When the pot comes to a boil, reduce it to a simmer and stir in the ground cloves and ginger and cinnamon.
• Allow the sauce to simmer for around 12 minutes, stirring occasionally, until the sauce reaches the consistency of your liking. Taste the sauce occasionally and adjust the sweetener to taste.
• Serve this cranberry sauce alongside your favorite meat or holiday meal. It's also delicious as a lower sugar sweet option when paired with a bit of coconut cream, dark chocolate or fresh whipped cream.

SUGAR FREE KETO CRANBERRY SAUCE

Steps:

• Prepare all of the ingredients.
• Heat up the Pot and add brown sugar substitute. Using low heat, let the sugar melt fully. Be careful not to overheat it, otherwise, your brown sugar will burn.
• Once you see the brown sugar substitute almost all melted, quickly add Cranberries and with a spatula coat them all with the melted brown sugar.
• Add a bit of water and start the cooking process.
• Let Cranberries cook together with water on a slow heat. Let them cook until cranberries start cracking. This takes approximately 10 minutes. Using a spatula, you can press on all of the Cranberries to crack them open and release the extra sauce.
• Store or serve.

KETO CRANBERRY SAUCE RECIPE (SUGAR FREE)

Steps:

• Place all ingredients in a pot. Bring to the boil.
• Reduce to a medium heat and cook for circa 10 minutes, stirring occasionally.

HEALTHY CRANBERRY SAUCE

Steps:

• Wash Cranberries and set aside. In a medium saucepan heat the water and Swerve over medium heat until the sweetener dissolves. Add the cranberries and cook until the berries start to burst and begin to soften (about 10 minutes). Remove from heat and add orange essential oil and cinnamon until well combined. Cool in the pan at room temperature, then refrigerate.

SUGAR FREE CRANBERRY SAUCE

Steps:

• Combine water and cranberries in a medium saucepan. Bring just to boiling; reduce heat.
• Boil gently, uncovered, over medium heat 8 minutes, stirring occasionally (skins will pop).
• Remove from heat mash slightly.
• Stir in Equal; cover and chill.

SUGAR FREE CRANBERRY SAUCE

Steps:

• Combine the cranberries and water in a medium saucepan. Cook over medium heat until all the berries pop, about 5-7 minutes. Add the other ingredients and reduce the heat to low. Cook until desired thickness. It will thicken further as it cools.
• Store in the fridge for up to 2 weeks or you can freeze it. I love having some on hand to put on top of my Baked Brie.

SUGAR-FREE WHOLE BERRY, CRANBERRY SAUCE

Steps:

• 1. After zesting the entire orange, cut orange into pieces and remove the pits. Fine-chop or pulverize the orange in your food processor. Wash jelly jars and snap lids in hot soapy water (I put them all in the dishwasher). Rinse with boiling water, prior to filling.
• 2. Combine cranberries, orange zest, chopped orange, orange juice Place these ingredients in a 2 qt. saucepan. Cover saucepan and bring to a boil over medium heat.
• 3. When berries begin to pop, turn heat down to low and continue cooking until mixture thickens to your preferred consistency.. Stir well at regular intervals; do not allow mixture to stick to saucepan.
• 4. When you are happy with the consistency, remove from heat; add Splenda and stir until well-combined; your total yield should be at least 4-6 jars.
• 5. Pour cooked cranberry sauce into jelly jars to approx.. ½ inch from jar-lip. Clean any cranberry from jar lip. Seal with snap lids and metal rings.
• 6. Process jars in boiling bath for 15 - 20 minutes. To Process: place filled and capped jelly jars in boiling water. Ensure the jars are covered with water.
• 7. Remove from boiling bath, and set aside to cool completely. During the cooling period, lids will "POP". You will love to hear the POP sound; it is your assurance that the jars are vacuum-sealed and ready for storage in your secret place until time to serve. Cool completely on your counter-top... even overnight.
• 8. If you do not wish to use the water-bath processing and preserving method, cooked cranberry-orange sauce can be frozen in freezer-paks of your choosing. Allow to cool completely before freezing.
• 9. Jars of sealed cranberry sauce will keep for several years; but you won't have them that long. Serve with any poultry or wild meat at Thanksgiving, Christmas, Easter, your best friend's birthday etc. Any "ole" time is Cranberry time.