Keto Cranberry Sauce Recipe That’s Sweet, Tangy & Sugar-Free
Cranberry sauce on a keto diet? Yes, you can have it. This keto cranberry sauce recipe is bold, tart, naturally low in carbs and takes just 20 minutes to make. It’s thick, glossy and perfectly sweetened with erythritol. Whether you’re serving turkey, chicken or spooning it over Keto cheesecake, this is the festive side your table needs.
Print
Keto Cranberry Sauce Recipe
- Total Time: 20 minutes
- Yield: 6 servings 1x
Description
This keto cranberry sauce is sweet, tangy, and sugar-free. Perfect for holidays or everyday meals, it’s ready in under 30 minutes with just 5 ingredients.
Ingredients
- 12-ounce package whole cranberries
- 1 cup powdered erythritol sweetener
- 1 cup water
- 1 tablespoon fresh orange zest
- 1/4 teaspoon table salt
Instructions
1. Add erythritol, water, and salt to a saucepan. Bring to a boil over medium-high heat, stirring occasionally.
2. Add cranberries and return to a boil. Reduce heat to medium and simmer uncovered, stirring occasionally, for 10 to 15 minutes or until most cranberries have burst.
3. Stir in orange zest and cook for 1 additional minute.
4. Serve warm or let cool before refrigerating.
Notes
You can use fresh or frozen cranberries. If frozen, no need to defrost.
Use powdered erythritol for a smooth sauce. Granulated will not dissolve as easily.
Salt enhances the sweetness of the cranberries and should not be skipped.
Sauce will thicken as it cools. Reheat gently with a splash of water if needed.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 25
- Sugar: 1g
- Sodium: 100mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 0g
- Cholesterol: 0mg
Table of Contents
Table of Contents
Why You’ll Love This Recipe
This isn’t some watered-down substitute it’s full-flavored, thick, and glossy just like the classic version, but without the sugar crash. Here’s why this keto cranberry sauce recipe deserves your attention:
- Naturally low in net carbs. Cranberries are keto-friendly in small amounts, and using erythritol keeps the carb count minimal.
- Fast and easy. It takes just 20 minutes on the stovetop, no special equipment needed.
- Make-ahead magic. The sauce stores beautifully and actually improves in flavor as it sits perfect for busy holidays.
- Versatile. Spoon it over roasted meats, swirl into full-fat yogurt, or dollop on keto cheesecake like This one.
If you’ve never made homemade cranberry sauce before, don’t worry. This one’s forgiving, simple, and totally delicious. Keep reading we’re about to dig into the ingredients.
Ingredients
- 12-ounce package whole cranberries (fresh or frozen)
- 1 cup powdered erythritol sweetener
- 1 cup water
- 1 tablespoon fresh orange zest
- 1/4 teaspoon table salt
Ingredient Notes:
Cranberries
You can use either fresh or frozen whole cranberries. If you use frozen, there’s no need to defrost them.
Sweetener
Use powdered erythritol for best results. You can pulse granulated erythritol in a blender until fine. It dissolves more quickly than granulated and gives a smooth finish. You can also use 3/4 cup confectioners Swerve as an alternative.
Orange Zest
One navel orange yields about one tablespoon of zest. Use only the colored part of the peel. A microplane grater works best for fine texture.
Salt
A small pinch of salt brings out the natural sweetness of the berries.
Saucepan Tip
Avoid aluminum, cast iron or copper pans. Cranberries are acidic and can react with those surfaces, affecting flavor.
How to Make Keto Cranberry Sauce Recipe
1. Bring to Boil
Add the erythritol, water and salt to a saucepan. Stir occasionally and bring to a boil over medium-high heat.
2. Cook the Cranberries
Add the cranberries to the pot. Stir them in, bring back to a boil, then reduce to medium heat. Simmer uncovered, stirring occasionally, until most cranberries burst and the sauce thickens. This takes about 10 to 15 minutes.
3. Finish and Serve
Turn off the heat. Stir in the orange zest and let it sit for one minute to blend. Serve warm or cool depending on how you plan to use it.
This sauce is perfect with roasted meats like garlic butter mushroom stuffed chicken or spooned on top of keto-friendly bread or muffins.
How to Serve This Recipe
This keto cranberry sauce is far more versatile than you might think. You can use it for more than just Thanksgiving.
Serve warm over
- Slow roasted turkey or pork tenderloin
- Grilled or air-fried chicken
- Meatballs or low-carb sausages
Serve chilled as a spread or topping
- Swirled into full-fat Greek yogurt
- As a jam for low-carb toast or keto bagels
- Dolloped over almond flour cakes or key lime cheesecake
It’s also an amazing contrast against rich dishes like high protein pinwheels or savory cottage cheese bakes.
How to Perfect This Recipe
- Watch the heat
Simmering too high can scorch the sauce or make it overly thick. Keep it at a low bubble once the cranberries start bursting. - Taste before finishing
All berries are different. Taste before adding orange zest and adjust the sweetness with a little extra erythritol if needed. - Avoid overcooking
Once the cranberries have burst and the sauce thickens slightly, remove it from heat. It will continue to set as it cools. - Make it your own
Add cinnamon, a pinch of nutmeg, or a splash of vanilla extract for warm depth. You could even stir in finely chopped rosemary for a savory twist.
Common Mistakes to Avoid
- Using the wrong pan
Reactive metals like aluminum or cast iron can give the sauce a bitter or metallic taste. Stick with stainless steel or non-reactive cookware. - Skipping powdered sweetener
Granulated erythritol won’t fully dissolve and may leave the sauce gritty. Blend it into a powder first or use a confectioners-style keto sweetener. - Overcooking the berries
Once the cranberries burst and the sauce thickens, stop cooking. Overcooking will break down the berries too much and turn the sauce mushy. - Forgetting the salt
It’s a tiny amount, but it lifts the flavor and balances the tartness. Don’t leave it out. - Not letting it rest
The sauce thickens more as it cools. Give it time before deciding whether to adjust the texture.
Storage and Reheating Instructions
- Make ahead tips
You can make this cranberry sauce up to 5 days in advance. Store it in an airtight container in the refrigerator. - Reheating instructions
If it hardens in the fridge due to erythritol crystallizing, don’t worry. Add 1/4 cup water and reheat gently in a saucepan over medium heat, stirring until smooth. - Freezing
Yes, you can freeze this sauce. Let it cool completely, then store in a freezer-safe container for up to two months. Thaw in the fridge and reheat as needed.
This makes a great freezer side to pair with pumpkin seed recipes or batch-cooked proteins.
Frequently Asked Questions
Can you eat cranberry sauce on a keto diet?
Yes, you can enjoy cranberry sauce on a keto diet if it’s made without added sugar. Traditional versions use a lot of sugar, but this keto cranberry sauce recipe uses erythritol, which has no net carbs and keeps the dish keto-friendly.
What can I substitute for sugar in cranberry sauce?
Use powdered erythritol, monk fruit sweetener, or Swerve. Powdered forms dissolve more evenly and prevent grit. Avoid using honey or maple syrup, which are high in carbs.
How many carbs are in keto cranberry sauce?
This recipe has only 2 to 3 net carbs per serving, depending on the size and exact ingredients. Erythritol is a sugar alcohol that doesn’t impact blood sugar, so its carbs are not counted in the net carb total.
Are cranberries allowed on the keto diet?
Yes, cranberries are low in carbs compared to other fruits and are fine in small amounts. One cup of whole raw cranberries has about 8 net carbs, and this recipe spreads that amount across several servings.
Conclusion: A Holiday Classic Made Keto
This keto cranberry sauce recipe proves you don’t have to miss out on bold, festive flavors while eating low-carb. With just five ingredients and under 30 minutes of your time, you can make a sauce that tastes like the real thing. Sweet, tangy and packed with fresh cranberry flavor, it’s the kind of side dish that earns repeat requests.
Use it to elevate a weeknight dinner, pair with cucumber tuna boats, or impress holiday guests without blowing your macros. However you serve it, this one’s a keeper.
