Low Carb Cranberry Sauce

Practically a Christmas tradition, cranberry sauce is loved by many. This recipe keeps the carbs low, but keeps the taste the same, if not, better than the original.

Low Carb Cranberry Sauce

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  • 1 Cup water
  • 1 Cup Powdered erythritol sweetener (i.e. Swerve or monkfruit confectioners or your favorite natural sweetener)
  • 2 Cups Cranberries
  • 1 Tsp Orange zest or orange extract (optional)


  • In a medium saucepan combine 1 cup erythritol and 1 cup water.
  • Bring to a boil, stirring to dissolve the erythritol. Let boil rapidly for 5 minutes.
  • Add orange zest or extract and the 2 cups of cranberries.
  • Cook uncovered and return to boiling.
  • After it reaches boiling, reduce heat.
  • Simmer for 10 to 15 minutes or until skins pop and sauce forms; stirring occasionally.
  • Remove from heat. Serve warm or chilled.
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