With the Holidays coming up, there's always someone in the family with some kind of food sensitivity or guest that needs a special attention. They could be low carb, on Weight Watchers, or trying to stick to a sugar-free diet. This sugar-free cranberry sauce hits all those categories listed above and it has the hint of orange in it. If you don't like orange just add in some lime zest or lemon zest.
2018 is slowly starting to wind down and one of the goals that I want to accomplish in 2019 is to learn how to bake with sugar substitutes. At first I was afraid of them because of the weird aftertaste. I'm trying to find certain ones that I like. Added sugar can really add on a lot of points to a recipe and so can unhealthy fat like oil and butter. Some sugar-free things I don't mind the aftertaste of are diet coke, the sugar-free pudding mixes, and Smart Sweet gummy bears. Smart Sweets uses Erythritol as a sugar sweetener and I have used that before with a few of my recipes. This sugar-free cranberry sauce calls for Truvia.
If you have never used many sugar substitutes out there than you can join me in my quest to make baked goods taste like the real thing this next year.
How to make Sugar-Free Cranberry Sauce
Sugar-free cranberry sauce is just like making a regular cranberry sauce recipe. For this recipe, I added water, Truvia, and Orange Zest to a pan and let that come to a boil. Then I added in the fresh cranberries and let that boil for 10 minutes. The cranberries will burst open when they are cooking on the stove top.
It is a shame that fresh cranberries are only out in the stores only one time of year. I love using cranberry sauce in other recipes and it is not only for Thanksgiving. You can add it to the top of meatloaf, add it on top of warm baked brie, make tartlets, or even use this for a glaze on top of turkey! I only see them from November to December where I live.
Sugar-Free Cranberry Sauce
- Prep Time: 5min
- Cook Time: 10min
- Total Time: 15 minutes
- Yield: 12 1x
- 1 12 oz bag of fresh cranberries
- ½ cup of water
- 2 tsp of orange zest
- 1 tsp of vanilla (optional)
- ⅓ cup + 1.5 tablespoons of Truvia
- Combine Truvia, orange zest, and water in a large saucepan over medium heat. Stir to combine. Add cranberries and vanilla. Bring to a simmer over medium heat, stirring frequently.
- Continue cooking, for about 10 minutes, or until all or most of the cranberries have burst open.
- Serving size: 2 heaping tablespoons.
myWW points: Blue:0 Green:0; Purple:0
My WW Personal Points: 1 Click here to see in recipe builder (will have to log in)
If you are sensitive to the taste of artificial sugars cut back on the amount used.
- Category: Side
- Method: Stove Top
- Cuisine: Thanksgiving
- Serving Size: 2 tablespoon
- Calories: 26
- Sugar: 0
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 17
- Fiber: 0
- Protein: 0
I know I’m late to this game, but in reply to Kay Mason, isn’t “ ⅓ cup plus 1½ tablespoons of Truvia” self evident?
You can freeze cranberries and they taste like fresh. Just throw the bags in the freezer as is.
Truvia is a natural sweetener. It's not like regular sugar.
Kay Mason says
What does 1/3 cup Truvia 1.5 tablespoons mean?