Sugar Free Spiced Cranberry Sauce is so nourishing and satisfying.
It really hits the spot left by the disappearance of summer’s fresh berries.
Making this sauce is about a 10-minute project from start to finish and then you are in for a real taste experience.
It is nice to have this flavorful, power-packed, superfood for so many reasons so scroll down to check out a few…
Use this sauce to make up to 6 parfaits, as a jam for toast or any tasty treats that you wish to fortify with cranberries; one of the zestiest flavors of fall.
E- low fat: I love to serve this sauce on a piece of toasted sprouted grain bread with 1 tablespoon of low-fat cream cheese — Lowfat, E for Trim Healthy Mama’s. Use it on a piece of low carb bread for a great KETO or THM S meal too!
Before switching to a healthier diet I didn’t even bother trying these tart berries but once I got serious about trying them I was hooked. See below for serving suggestions for this delicious sauce but don’t stop there!
Plump these delicious berries up and enjoy them in recipes like this Easy Cran Cherry Cobbler.
Enjoy!
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Sugar Free Spiced Cranberry Sauce works best with a natural sweetener called Gentle Sweet but be aware of the following when using it:
THM Gentle Sweet is so authentically sugary sweet because it contains xylitol and high-quality stevia.
BUT xylitol is dangerous to pets so if yours have access to your treats be sure and use the Xylitol Free Gentle Sweet (the taste and texture are not quite spot on but still a great product.
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Ingredients
- 2 cups fresh whole cranberries, rinsed and drained
- 1/2 cup water
- 1/2 cup gentle sweet or 1/4 cup truvia
- 2 dashes of cinnamon
- 1/2 tsp pure orange extract or 1 drop of food grade essential oil
- Extra powdered erythritol can be added later, too taste
Instructions
- Put the first 4 ingredients into a medium saucepan and bring to a boil over medium heat.
- Reduce the heat and simmer gently on low for 10 minutes, stirring frequently until the cranberries have popped and the sauce has begun to thicken.
- Press the cranberries with a spoon or masher until all are mashed and mixed together.
- Now add in the orange extract.
- This is a tart sauce, but if you are serving to people who like a sweeter sauce just sprinkle the powdered erythritol onto their share and satisfy both tastes.
Notes
I love this sauce on toasted Ezekiel bread with 1 tablespoon low fat cream cheese spread on top of the toast along with a dollop of this sauce.
This looks so good! I love that you give options for E, S, and FP ways to use this sauce – thank you! 🙂
Perfection! Thank you so much!
now is the FP parfait made?
I added it to the bottom of the cranberry sauce recipe Jo, just scroll down. Hope you enjoy 🙂
Hi this looks wonderful. I was looking for the FP instructions and they are not showing up anywhere. Am I missing them somewhere?
Hi Debbie. The sauce itself is FP. So it can be used in FP, E, or S settings. So I gave a few serving suggestions for different fuels. When you combine it with low-fat cream cheese and sprouted wheat bread the dish becomes an E. You can make an FP parfait by combining it with non-fat yogurt or an S parfait by using full fat yogurt or a cream cheese fruit dip that I link to in the post. Hope this helps.
When I click “print,” your recipe comes up minus the title – not sure you were aware of that. But of course, maybe it is something on my end!
Thank you – this is as good as my old sugar-full version! I did try a batch with my Lakanto MonkFruit granulated….and that came out crunchy. But, the Gentle Sweet (no xylitol) batch is fine. Both are mostly erythritol….the difference being the fineness of the granulation. Maybe add a note to the recipe – so others don’t have to make the same mistake 🙂 : When subbing other sweeteners, you may have to grind them first.
Good to know Cheryl! I make mine with my homemade gentle sweet and it isn’t ground so I’m not sure why that happened.
Do you have a recipe for your homemade gentle sweet? I have a bag of NOW erythritol I wanted to try such a thing with. I’m still experimenting/trying the different sweeteners to find my preferred items. I started this journey with THM products, so all the other options have a high standard to meet 😉
Thank you!
Hi Cheryl! Yes, I do have my own homemade sweeteners. I’ve been mixing a gentle sweet type sweetener and using it in my recipes since 2014.
I was so relieved when they came out with gentle sweet because I could stop trying to explain how my sweetener did not measure like super sweet (sweet blend) or Truvia but was unique. Rather than ever publishing my sweetener I just incorporated that blend right into my recipes. My sweetener measures EXACTLY like gentle sweet IF you use the brands and type of products that I do.
The most important thing is the quality of stevia in this blend. I use THM stevia or KAL (organic ONLY) exclusively now. I’ve tried the others and they don’t measure up in terms of quantity or quality.
So for my version of sweetener that measures like gentle sweet I use 1 cup xylitol and 1 cup erythritol to 1 tsp stevia. I always mix it together in my little processor but if you want yours to be powdered you will need to use a magic bullet type machine. If you do use the xylitol it just doesn’t like to incorporate well with the stevia so do use some sort of machine.
If you only want erythritol GS then just sub it for the xylitol.