Sugar Free Cranberry Sauce (Only 2 Ingredients)
Fresh cranberries simmered with allulose and water until they burst and the sauce turns thick and glossy. About 15 minutes on the stove, no added sugar, and allulose keeps it bright red without the gritty texture other sweeteners leave behind.
Servings: 10 servings
Calories: 26kcal
Equipment
- 1 medium pot
Ingredients
- 4 cups fresh cranberries
- 1 cup allulose
- 1 cup water
Instructions
- Rinse the cranberries. Wash and pick out any that are soft, wrinkled, or split.4 cups fresh cranberries
- Dissolve the allulose. Heat the water and allulose in a medium saucepan over medium heat, stirring until the allulose is fully dissolved and the liquid runs clear.1 cup water, 1 cup allulose
- Add the cranberries. Bring to a simmer over medium heat. The cranberries will start popping within a few minutes.4 cups fresh cranberries
- Simmer 8 to 10 minutes. Once most have burst, reduce the heat and stir occasionally until the sauce is thick and glossy. Keep it at a gentle simmer, not a boil.
- Taste and cool. Add more allulose if it's too tart, or a pinch of salt if it tastes harsh. Remove from the heat and cool completely. The sauce thickens as it cools.
Video
Notes
- Makes about 2 cups, roughly 16 two-tablespoon servings. Enough for 8 to 10 people at a holiday table, since most people take a spoonful.
- About the allulose. Allulose dissolves completely and doesn't recrystallize as the sauce chills, which is why this stays smooth instead of turning gritty. Erythritol and monk fruit blends will work but tend to crystallize once cold, and erythritol leaves a cooling aftertaste. Use a powdered version if you go that route. Dissolve the allulose before the cranberries go in. Once the berries start breaking down you can't tell whether the grains are gone. Keep it at a gentle simmer. Allulose browns faster than sugar, so a hard boil dulls the color. Low heat is what keeps it bright red instead of a muddy brownish-red. Stop before it looks done. The sauce thickens considerably as it cools. What looks slightly too loose in the pan is usually right. Taste at the end, not the beginning. Allulose is a little less sweet than sugar, and cranberries vary in tartness. If it reads harsh rather than tart, try a pinch of salt before adding more sweetener. It won't set like canned jelly. Because allulose doesn't crystallize, this stays thick and spoonable rather than sliceable. That's the trade-off for the smooth texture. Frozen cranberries work. No need to thaw. Add an extra minute or two to come up to a simmer. For whole berries in a thick sauce, hold back about a third of the cranberries and stir them in during the last two minutes. Optional additions. Orange zest is the one worth adding, stirred in off the heat at the end. Vanilla goes in the same way. Cinnamon or a cinnamon stick can simmer with the berries. Storage. Airtight in the fridge up to 5 days, or freeze up to 2 months in a jar with headroom. Thaw overnight in the fridge and stir. Serve cold or at room temperature, taking it out about 30 minutes before dinner.
Nutrition
Calories: 26kcal | Carbohydrates: 7g | Fiber: 2g | Sugar: 2g
