Keto Cranberry Sauce Recipe

As a professional food blogger, I present Keto Cranberry Sauce Recipes that use just a handful of pantry staples to make an unexpectedly simple, low carb cranberry sauce for your holiday table.

Every year I promise myself I wont bring the same old jelly, and this Keto Cranberry Sauce is the one thing that actually delivers. Bright, a little sneaky and tart, it uses fresh cranberries and a hit of orange zest so it feels like the holidays without weighing you down.

I screwed up the first time cause I thought less was more, but now I know the tiny tweaks that make it pop, so you’ll want it on repeat. It’s one of my favorite Keto Holiday Recipes and belongs on any list of Keto Side Dishes for guests who dont expect this much flavor.

Ingredients

• Cranberries: Tart, bright berries; good fiber and antioxidants, give a fresh sour pop.
• Erythritol or allulose: Zero sugar sweeteners, add sugarlike sweetness without carbs, they can cool.
• Orange juice and zest: Bright citrus punch, adds vitamin C and balances tart with sweet.
• Cinnamon: Warm spice that deepens flavor, may help blood sugar control a bit.
• Xanthan gum: Tiny amount thickens the sauce, almost no flavor, use sparingly or it gets slimy.
• Vanilla extract: Rounds out flavors, gives sweet floral notes, makes the sauce taste richer.
• Sea salt: A small pinch highlights sweetness and citrus, cuts bitterness, essential in small amounts.

Ingredient Quantities

• 12 oz (340 g) fresh or frozen cranberries, about 3 cups
• 3/4 cup (150 g) granulated erythritol or allulose (use your fav keto sweetener)
• 1/2 cup (120 ml) water
• 1 tablespoon fresh orange juice (optional, but it really helps flavor)
• 1 teaspoon orange zest (from 1 small orange)
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves or 2 whole cloves, optional
• 1/2 teaspoon vanilla extract
• Pinch of sea salt
• 1/4 teaspoon xanthan gum (optional for a thicker set)

How to Make this

1. In a medium saucepan combine 1/2 cup water and 3/4 cup granulated erythritol or allulose, warm over medium heat and stir until the sweetener is dissolved and the mixture just comes to a simmer; if you chose erythritol dissolve it well since it can recrystallize later, allulose is less prone to that.

2. Add 12 oz (about 3 cups) fresh or frozen cranberries straight from the bag, 1 tablespoon fresh orange juice (optional but recommended), 1 teaspoon orange zest, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground cloves or 2 whole cloves (optional), and a pinch of sea salt; if using frozen do not thaw first.

3. Bring to a gentle boil, then reduce heat to maintain a steady simmer and cook, uncovered, stirring occasionally, until most cranberries have burst and the sauce thickens a bit, about 8 to 12 minutes.

4. If you prefer a smoother sauce, mash some berries with a wooden spoon or briefly pulse with an immersion blender for a few seconds; if you used whole cloves fish them out now with a spoon and discard.

5. Remove the pan from heat and stir in 1/2 teaspoon vanilla extract; taste and tweak sweetness or spice now, add a splash of orange juice or a pinch more sweetener if needed.

6. For a thicker, glossy set make a xanthan gum slurry: whisk 1/4 teaspoon xanthan gum into about 1 tablespoon cold water until smooth, then whisk that quickly into the hot sauce to avoid lumps; use sparingly because xanthan thickens fast.

7. If the sauce gets too thick, thin with a tablespoon or two of water or more orange juice until you reach the texture you like, tastes change as it cools so aim slightly thinner than you want hot.

8. Let the sauce cool to room temperature, then refrigerate at least 2 hours so it fully sets; it will become firmer and the flavors will mellow and meld.

9. Store in an airtight container in the refrigerator for up to 2 weeks or freeze for longer; serve chilled or gently warmed, and remember erythritol sauces can be a bit grainy when cold so allulose gives a smoother finish if you have it.

Equipment Needed

1. Medium saucepan (2 to 3 qt) for cooking the cranberries
2. Wooden spoon or rubber spatula for stirring and mashing
3. Measuring cups and measuring spoons for sweetener, water and spices
4. Microplane or fine grater for orange zest
5. Citrus reamer or small juicer for fresh orange juice
6. Small bowl and teaspoon to mix the xanthan slurry
7. Whisk for smoothing the slurry into the hot sauce
8. Immersion blender or potato masher (optional) if you want a smoother sauce
9. Airtight container or glass jar for chilling and storing the sauce

FAQ

Keto Cranberry Sauce Recipe Substitutions and Variations

• Sweetener (3/4 cup erythritol or allulose): Swap for a 1:1 monk fruit granular (same amount) if you want no cooling effect, or use liquid stevia 6–10 drops but add 2 tbsp allulose or erythritol for bulk since stevia has no body.
• Orange juice / zest (1 tbsp juice, 1 tsp zest): Use 1 tbsp lemon juice plus 1/2 tsp lemon zest for brighter tartness, or 1/4 tsp orange extract when you want the orange note without extra liquid.
• Xanthan gum (1/4 tsp, optional): Replace with 1 tsp ground chia (or 1 tbsp whole chia, let sit ~10 min) for a gelled texture, or 1 tsp powdered gelatin (bloomed then warmed) for a clearer, firmer set; chia will leave tiny specks.
• Spices (1/2 tsp cinnamon, 1/8 tsp cloves): Use 1/2 tsp pumpkin pie spice for a warm mixed spice, or swap the cloves for 1/8 tsp ground allspice or a pinch of ground ginger for a brighter kick.

Pro Tips

– If you want the sauce silky cold, use allulose when you can, it stays smooth in the fridge. If you only have erythritol, warm and stir it well, and if it turns slightly grainy when chilled, pop it back on low heat and whisk with a splash of orange juice or water to re-dissolve — then cool again.

– For an ultra smooth texture, press the finished sauce through a fine mesh sieve or run it quickly in a blender, then chill. Skins add texture, which some people like, but straining makes it glossy and restaurant-fancy.

– Xanthan works fast so go easy; mix it into a little cold water first and whisk that slurry in very quickly, or the sauce will gummy up. If you’re nervous about xanthan, try a tablespoon of chia seeds as a natural thickener, but remember they change the mouthfeel.

– Make it ahead, at least overnight if possible — flavors mellow and taste better the next day. Portion into an ice cube tray before freezing for easy single-serve thaws, great for quick sauces or cocktails, and saves you from thawing the whole batch.