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Sugar Free Cranberry Sauce

Sugar free cranberry sauce simmers fresh or frozen cranberries with allulose until most berries burst and the sauce thickens. Let it cool for at least 30 minutes so it thickens further before serving.
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Prep Time 5 minutes
Cook Time 15 minutes
Cooling 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 20
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup water
  • 0.75 cup granulated allulose
  • 0.125 tsp salt
  • 1 bag (12 oz) cranberries fresh or frozen

Equipment

  • 1 2-quart saucepan

Method
 

  1. Combine the water, allulose, and salt in a 2-quart saucepan.
  2. Bring the mixture to a boil over medium-high heat.
  3. Stir in the cranberries.
  4. Reduce the heat to medium-low and simmer for 10 to 15 minutes, stirring occasionally, until most berries have burst and the sauce has thickened.
  5. Remove the pan from the heat.
  6. Let the sauce cool for at least 30 minutes; it will thicken further as it cools.

Notes

For the thickest texture, let the sauce cool fully before serving. Store covered in the refrigerator for up to 10 days; freeze for up to 2 months. The recipe is already sugar-free, so no dietary swap is needed.