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If you ask me, cranberry sauce without added sugar is a total game-changer.
This simple side dish brings natural tartness and fresh flavor to your holiday table without any of the extra sweetness. The cranberries cook down into a thick, ruby-red sauce that’s perfectly balanced on its own.
It’s made with just a handful of ingredients that let the cranberries shine. A splash of orange juice and a touch of warming spices help bring out the fruit’s natural flavors.
It’s a lighter option that pairs well with turkey, ham, or even spooned over yogurt for breakfast the next day.
Why You’ll Love This Cranberry Sauce
- No added sugar – Using stevia instead of regular sugar makes this a healthier option that won’t spike your blood sugar, perfect for those watching their sugar intake.
- Quick and easy – Ready in just 10-20 minutes, this homemade cranberry sauce is faster than you’d think and so much better than the canned stuff.
- Fresh, bright flavor – The orange zest adds a lovely citrus note that makes the cranberries pop, while the optional cinnamon gives it a warm, cozy taste.
- Simple ingredients – Just a handful of basic ingredients that you probably already have in your pantry, plus a bag of fresh cranberries.
- Perfect for holidays – This homemade version will impress your guests and pairs beautifully with turkey, ham, or any holiday meal.
What Kind of Cranberries Should I Use?
Fresh cranberries are definitely the way to go for this recipe, and you’ll find them in most grocery stores during the fall and winter months. Look for cranberries that are firm, plump, and have a deep red color – avoid any that are soft, wrinkled, or have dark spots. If you can’t find fresh cranberries, frozen ones work just as well and don’t need to be thawed before cooking. Just rinse your cranberries under cold water and pick out any stems or damaged berries before tossing them into the pot. The natural tartness of fresh cranberries is what makes this sauce so good, so don’t worry if they seem too sour when you taste them raw – they’ll mellow out beautifully as they cook.
Options for Substitutions
This cranberry sauce recipe is pretty forgiving when it comes to swaps:
- Fresh cranberries: Fresh cranberries are really the star here and shouldn’t be substituted – they’re what gives this sauce its signature tartness and texture. Frozen cranberries can work in a pinch, but don’t thaw them first.
- Stevia: You can swap stevia for regular sugar, brown sugar, maple syrup, or honey. If using liquid sweeteners like maple syrup or honey, reduce the water by 2-3 tablespoons to keep the right consistency.
- Orange zest: No orange on hand? Try lemon zest for a different citrus twist, or add 2 tablespoons of orange juice instead. You can also skip it entirely if needed.
- Vanilla: Vanilla extract can be replaced with almond extract (use half the amount) or just leave it out – the sauce will still taste great.
- Cinnamon: Feel free to swap cinnamon with other warm spices like nutmeg, allspice, or even a pinch of ground ginger for a little kick.
Watch Out for These Mistakes While Cooking
The biggest mistake when making cranberry sauce is cooking it too long, which turns your sauce into cranberry jam – once the berries start popping (usually after 5-7 minutes), you’re almost done.
Another common error is adding all the sweetener at once without tasting first, since cranberries vary in tartness and stevia can have a strong flavor, so start with less and adjust to your preference.
Don’t try to rush the process by cranking up the heat, as this can cause the sauce to stick to the bottom of the pan and burn, giving it a bitter taste that’s hard to fix.
For the smoothest texture, gently mash some of the popped cranberries with a spoon while leaving others whole, and remember that the sauce will thicken as it cools, so it should look slightly looser than your desired final consistency.
What to Serve With Cranberry Sauce?
This cranberry sauce is perfect alongside your Thanksgiving turkey and all the classic holiday sides like mashed potatoes, stuffing, and roasted vegetables. The bright, tart flavor cuts through rich dishes beautifully, so it’s also great with roasted chicken, pork tenderloin, or even a simple weeknight dinner. I love spreading it on leftover turkey sandwiches or mixing it into cream cheese for a quick appetizer with crackers. You can even swirl it into plain yogurt for breakfast or spoon it over vanilla ice cream for a simple dessert.
Storage Instructions
Refrigerate: This cranberry sauce actually gets better after sitting in the fridge for a day or two! Store it in an airtight container in the refrigerator for up to 10 days. The flavors really meld together nicely, and it thickens up even more as it chills.
Freeze: You can definitely freeze this cranberry sauce for up to 6 months in freezer-safe containers or bags. I like to freeze it in smaller portions so I can thaw just what I need. It’s perfect for making ahead during the holidays when you want to get some prep work done early.
Serve: When you’re ready to use frozen cranberry sauce, just move it to the fridge overnight to thaw slowly. Give it a good stir before serving since it might separate a little. You can serve it cold straight from the fridge, or let it come to room temperature if you prefer.
| Preparation Time | 5-10 minutes |
| Cooking Time | 5-10 minutes |
| Total Time | 10-20 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 160-220
- Protein: 0-1 g
- Fat: 0-1 g
- Carbohydrates: 42-56 g
Ingredients
- 1 bag (8–10 oz) fresh cranberries
- 1/2 cup water
- 2 tsp finely grated orange peel
- 1/3 cup stevia, or white or brown sugar (see notes)
- 1/2 tsp vanilla extract (optional)
- 1/2 tsp ground cinnamon (optional)
Step 1: Cook the Cranberry Sauce Base
- 1 bag (8–10 oz) fresh cranberries
- 1/2 cup water
- 2 tsp finely grated orange peel
- 1/3 cup stevia, or white or brown sugar (see notes)
Combine the cranberries, water, finely grated orange peel, and stevia (or your chosen sweetener) in a large saucepan.
Set the pan over medium heat and stir to mix all the ingredients.
Raise the heat to medium-high, bringing the mixture to a boil.
Once boiling, reduce the heat to medium-low and continue to cook, stirring occasionally.
Cook for about 5 to 10 minutes, or until the cranberries have burst and the sauce has thickened to your preferred consistency.
Step 2: Mash and Season the Sauce
- 1/2 tsp vanilla extract (optional)
- 1/2 tsp ground cinnamon (optional)
If you prefer a smoother consistency, use a fork or potato masher to mash the cranberries further while the sauce is still hot.
Remove the saucepan from the heat and stir in the vanilla extract and ground cinnamon, if using.
I like to add both vanilla and cinnamon for an extra layer of warmth and aroma, but they’re totally optional.
Stir well to combine.
Step 3: Cool and Store the Cranberry Sauce
Let the cranberry sauce cool completely in the pan; it will continue to thicken as it cools.
Once cooled, transfer it to an airtight container and refrigerate.
The sauce will keep well in the refrigerator for up to 2 weeks, making it a convenient make-ahead option for the holidays.
Homemade Cranberry Sauce No Added Sugar
Ingredients
- 1 bag (8–10 oz) fresh cranberries
- 1/2 cup water
- 2 tsp finely grated orange peel
- 1/3 cup stevia, or white or brown sugar (see notes)
- 1/2 tsp vanilla extract (optional)
- 1/2 tsp ground cinnamon (optional)
Instructions
- Combine the cranberries, water, finely grated orange peel, and stevia (or your chosen sweetener) in a large saucepan. Set the pan over medium heat and stir to mix all the ingredients. Raise the heat to medium-high, bringing the mixture to a boil. Once boiling, reduce the heat to medium-low and continue to cook, stirring occasionally. Cook for about 5 to 10 minutes, or until the cranberries have burst and the sauce has thickened to your preferred consistency.
- If you prefer a smoother consistency, use a fork or potato masher to mash the cranberries further while the sauce is still hot. Remove the saucepan from the heat and stir in the vanilla extract and ground cinnamon, if using. I like to add both vanilla and cinnamon for an extra layer of warmth and aroma, but they're totally optional. Stir well to combine.
- Let the cranberry sauce cool completely in the pan; it will continue to thicken as it cools. Once cooled, transfer it to an airtight container and refrigerate. The sauce will keep well in the refrigerator for up to 2 weeks, making it a convenient make-ahead option for the holidays.