Tired of the same old canned cranberry sauce? Elevate your holiday table (and beyond!) with this incredibly easy, sugar-free slow cooker recipe. It’s perfectly spiced with cinnamon, ginger, and cloves, creating a versatile sauce that’s as delicious with roast turkey as it is swirled into yogurt or spooned over a creamy cheesecake. Let your slow cooker do all the work and get ready for the best cranberry sauce you’ve ever had!
Ingredients
• 1.3 pounds / 600 g cranberries, fresh or frozen
• Juice and zest from 1 medium orange, about 5.3 oz / 150 g
• 1 cup / 240 ml water
• 2/3 cup / 133 g granulated erythritol or Swerve
• 20 to 30 drops liquid stevia
• 1 teaspoon ground cinnamon or 2 to 3 cinnamon sticks
• 1/2 teaspoon vanilla powder or 2 teaspoons unsweetened vanilla extract
• 1/2 teaspoon ginger powder
• 1/4 teaspoon ground cloves
Instructions
1. Place all into your slow cooker and stir to combine.
2. Cover and cook on high for 3.5 hours.
3. Remove the lid, stir well, and continue to cook uncovered for another 30 minutes.
4. Let the sauce cool completely before transferring it to jars for storage.
Nutritional Information
• Nutrition & Details
• MAKES: about 4 cups / 900 g
• PREPARATION TIME: 5 minutes
• COOKING TIME: 4 hours
• NUTRITION FACTS PER TABLESPOON (20 G/0.7 OZ)
• Total carbs: 2.1 g
• Fiber: 0.6 g
• Net carbs: 1.5 g
• Protein: 0.1 g
• Fat: 0 g
• Energy: 8 kcal
Pro Tips
• For a citrus swap, use 1/4 cup / 60 ml of lemon or lime juice instead of orange juice.
• For a richer flavor, substitute 1/2 cup / 120 ml of water with 1/2 cup / 120 ml of dry red wine.
• If you prefer a smoother sauce, spoon the cooled mixture into a blender and pulse until it reaches your desired consistency.
• Store in an airtight container in the fridge for up to 2 weeks. For longer storage, freeze in an ice cube tray, then transfer the cubes to a freezer bag for up to 6 months.
FAQ
Q: Can I use frozen cranberries for this recipe
A: Yes, this recipe works perfectly with either fresh or frozen cranberries. There’s no need to thaw them first; simply add them directly to the slow cooker with the other ingredients.
Q: How can I make this cranberry sauce smooth instead of chunky
A: For a smoother, jelly-like consistency, allow the sauce to cool after cooking. Then, carefully transfer it to a blender and pulse until it reaches your desired smoothness.
Q: How long does this homemade cranberry sauce last
A: You can store this sugar-free cranberry sauce in an airtight container in the refrigerator for up to two weeks. For longer storage, it freezes beautifully for up to six months.
Q: Can I use a different sugar-free sweetener
A: Absolutely. While this recipe calls for erythritol and stevia, you can substitute them with your preferred sugar-free sweetener, such as monk fruit or allulose. Be sure to adjust the amount to your desired level of sweetness, as different sweeteners have varying potencies.
