Ingredients
Equipment
Method
Cook the sweetened cranberry mixture
- Bring the water and granular monk fruit or allulose sweetener to a boil in a saucepan, stirring until dissolved, about 2-3 minutes, and watch for a steady rolling boil.
- Add the fresh cranberries, ground cinnamon, and salt to the boiling liquid, then stir to combine, and look for cranberries starting to soften at the edges.
- Simmer for 10-12 minutes, stirring occasionally, until the berries burst and the sauce thickens to a glossy, spoon-coating consistency.
Finish and chill
- Remove the saucepan from the heat and stir in the orange zest, then taste and add more sweetener if needed for your desired sweetness, ensuring it’s fully stirred in.
- Cool the sauce completely, then chill before serving so it thickens further and holds its shape on a spoon, about 1-2 hours.
Notes
For the thickest texture, simmer until the sauce visibly coats the back of a spoon; it will thicken more as it cools. Store covered in the refrigerator for up to 7 days. Freezing is not recommended because the berries can become slightly grainy after thawing. For a dairy-free and gluten-free option, this recipe already fits both; if you want a lower-carb swap, use allulose in place of monk fruit and keep the rest the same.