Low-Carb Cranberry Sauce

by Lisa Marie Rosati on October 26, 2011

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Turkey or chicken is simply not the same without cranberry sauce. I have it in my fridge year round.

In the Fall I purchase a few bags of whole cranberries and freeze them. As I need to make cranberry sauce, I take out a bag and make it … easy-peasy. It’s so simple to make yourself, you won’t believe it and the taste is spectacular!


1 bag of fresh cranberries (12 oz)
sugar substitute equal to 1 cup sugar (I use all natural Just Like Sugar – tabletop)
1 cup water


  1. Put cranberries in a saucepan on the stove, and pick through to remove soft and/or brown ones.
  2. Add the rest of the ingredients, stir, and bring to a boil on medium-high heat.
  3.  Stir frequently. The cranberries will pop, and then release their “gel” — and the sauce will come together. Cook until the sauce is the consistency you want, about 5 to 10 minutes.


  • You can add a dash of orange or lemon zest.
  • You can add 1-2 tablespoons brandy for some Holiday flair.
  • You can add a dash or orange or lemon zest AND some brandy…:)

TIP #1: The cranberry sauce will keep in the refrigerator for up to one week. I usually make a batch, divide it up into small containers and freeze for up to 6 months. This way we always have fresh cranberry sauce to enjoy with our poultry!

TIP #2: Fresh cranberries are available for a short time each year in the supermarkets. When they become available I buy a few bags (4-6) of and freeze them. Cranberries freeze beautifully. When you want some fresh cranberry sauce just pop a bag out of the freezer and prepare the recipe!
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