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Cranberry sauce is a Thanksgiving classic, but traditional recipes are loaded with sugar, making them high in calories and not ideal for keto, diabetic, or low-calorie diets. This low-calorie cranberry sauce is sweet, tangy, and perfectly balanced — you won’t even miss the sugar!
Whether you’re hosting a Thanksgiving feast, making a holiday dinner for your family, or just craving a healthier cranberry treat, this recipe is easy, quick, and absolutely delicious.
💫 Why You’ll Love This Recipe
- 🍂 Healthy & Low-Calorie – Perfect for weight-watchers, keto, and diabetic-friendly diets.
- ⏱ Quick & Easy – Ready in under 20 minutes.
- 💖 Sweet & Tangy Flavor – Maintains classic cranberry taste without the sugar overload.
- 🥄 Versatile – Perfect for turkey, pork, sandwiches, oatmeal, or desserts.
- 🥧 Holiday-Ready – Looks festive and fits right on your Thanksgiving or Christmas table.
My Personal Experience
The first time I made this low-calorie cranberry sauce, I was nervous — could it really taste like the traditional sweet sauce everyone loves? The result was better than expected. The tangy cranberries paired with a touch of natural sweetener made it guilt-free and addictive. Every bite brought back the warm holiday nostalgia without the sugar crash.
Required Equipment
Saucepan
Needed for cooking cranberries evenly and simmering the sauce to perfection.
Spatula or Wooden Spoon
For stirring and ensuring the cranberries don’t stick or burn.
Measuring Cups & Spoons
Accurate measurements keep the sweetness balanced without overloading sugar substitutes.
Optional: Blender
For a smoother sauce if you prefer a jam-like texture.
Ingredients & Substitutions
- 12 oz fresh cranberries – The star of the sauce. Frozen works too.
- 1/3 cup natural sweetener (erythritol, monk fruit, or stevia) – Keeps it low-calorie.
- 1/2 cup water or unsweetened orange juice – Adds liquid for simmering.
- 1 tsp orange zest – Adds freshness and enhances flavor.
- 1/2 tsp cinnamon – Optional, warms up the sauce.
- Pinch of salt – Balances flavors.
Substitutions:
- Water → Apple cider for deeper flavor.
- Orange zest → Lemon zest for tanginess.
- Cinnamon → Nutmeg or ginger for variation.
How to Make Low-Calorie Cranberry Sauce
Step 1: Prep the Cranberries
Rinse cranberries thoroughly. Pick out any soft or spoiled ones.
Step 2: Combine Ingredients
In a medium saucepan, add cranberries, water or juice, sweetener, orange zest, cinnamon, and a pinch of salt. Stir to combine.
Step 3: Cook the Sauce
Bring to a boil over medium heat. Reduce to a simmer for 10–12 minutes, stirring occasionally, until cranberries burst and the sauce thickens.
Pro Tip: Stir gently to avoid crushing all cranberries — leave some whole for texture.
Step 4: Adjust Sweetness
Taste and adjust sweetness if needed. Add more natural sweetener in small increments.
Step 5: Cool & Store
Remove from heat and let cool. Serve immediately or refrigerate for up to 1 week.
Optional: Blend the sauce for a smoother texture if preferred.
Common Mistakes to Avoid
- Overcooking: Can turn the sauce into mush.
- Undercooking: Cranberries remain hard and tart.
- Too much sweetener: Overpowers natural cranberry tartness.
- Not stirring occasionally: Can stick to the bottom and burn.
Pro Tips for Best Results
- Use fresh cranberries for the brightest flavor.
- Simmer gently to let flavors meld.
- Add a small splash of vanilla extract for extra aroma.
- Pair with roasted turkey, pork, or chicken for a classic holiday combo.
Keto & Diabetic Benefits
Cranberries are naturally low in carbs and rich in antioxidants. Using a natural sweetener keeps it keto-friendly and diabetic-safe, allowing you to enjoy a traditional holiday flavor without the guilt.
Flavor Variations
- Spiced Cranberry: Add cloves or nutmeg.
- Fruity Twist: Add a handful of raspberries or pomegranate seeds.
- Tangy Citrus: Use lemon juice instead of orange for more tartness.
Serving Ideas
- With Thanksgiving turkey or ham.
- As a spread on keto bread or sandwiches.
- Mixed into Greek yogurt or oatmeal.
- As a topping for low-carb desserts or cheesecakes.
Storage Recommendations
- Refrigerate up to 1 week in an airtight container.
- Freeze up to 3 months in a freezer-safe container.
- Reheat gently on stovetop or microwave before serving.
Frequently Asked Questions
- Can I use frozen cranberries?
Yes, just thaw slightly before cooking. - Can I make this ahead of time?
Absolutely! Make 1–2 days in advance — flavors intensify. - Can I use honey or maple syrup?
For low-calorie purposes, stick to erythritol or monk fruit. - How thick should the sauce be?
Slightly thick but pourable — thickens more when cooled. - Can I make it completely smooth?
Yes, blend with a hand blender after cooking.
Nutritional Breakdown (Per Serving, ~1/4 cup)
- Calories: 25
- Protein: 0g
- Fat: 0g
- Total Carbs: 6g
- Net Carbs: 3g
- Fiber: 3g
- Sugar: 1g
Recipe Snapshot
- Prep Time: 5 mins
- Cook Time: 12 mins
- Total Time: 17 mins
- Course: Side Dish / Dessert
- Cuisine: American / Thanksgiving
- Servings: 6–8
Easy Low-Calorie Cranberry Sauce Recipe
Ingredients
- 12 oz fresh cranberries – The star of the sauce. Frozen works too.
- 1/3 cup natural sweetener erythritol, monk fruit, or stevia – Keeps it low-calorie.
- 1/2 cup water or unsweetened orange juice – Adds liquid for simmering.
- 1 tsp orange zest – Adds freshness and enhances flavor.
- 1/2 tsp cinnamon – Optional warms up the sauce.
- Pinch of salt – Balances flavors.
Instructions
- Rinse 12 oz cranberries and pick out soft ones.
- Combine cranberries, 1/3 cup natural sweetener, 1/2 cup water or orange juice, 1 tsp orange zest, 1/2 tsp cinnamon, and a pinch of salt in a saucepan.
- Bring to a boil over medium heat, then reduce to simmer.
- Simmer 10–12 minutes, stirring occasionally until cranberries burst and sauce thickens.
- Taste and adjust sweetener if needed.
- Remove from heat, let cool, serve immediately, or store in the fridge.
