Best Sugar Free Cranberry Sauce Recipes

SIMPLE SUGAR-FREE CRANBERRY SAUCE

Steps:

• Place cranberries in a microwave-safe bowl. Pour in enough water to cover the bottom of the bowl. Cover and cook on high for 2 to 3 minutes.
• Use a potato masher to crush cranberries to desired consistency. Stir in sweetener until dissolved.

SUGAR FREE CRANBERRY SAUCE

Steps:

• Combine water and cranberries in a medium saucepan. Bring just to boiling; reduce heat.
• Boil gently, uncovered, over medium heat 8 minutes, stirring occasionally (skins will pop).
• Remove from heat mash slightly.
• Stir in Equal; cover and chill.

SUGAR-FREE WHOLE BERRY, CRANBERRY SAUCE

Steps:

• 1. After zesting the entire orange, cut orange into pieces and remove the pits. Fine-chop or pulverize the orange in your food processor. Wash jelly jars and snap lids in hot soapy water (I put them all in the dishwasher). Rinse with boiling water, prior to filling.
• 2. Combine cranberries, orange zest, chopped orange, orange juice Place these ingredients in a 2 qt. saucepan. Cover saucepan and bring to a boil over medium heat.
• 3. When berries begin to pop, turn heat down to low and continue cooking until mixture thickens to your preferred consistency.. Stir well at regular intervals; do not allow mixture to stick to saucepan.
• 4. When you are happy with the consistency, remove from heat; add Splenda and stir until well-combined; your total yield should be at least 4-6 jars.
• 5. Pour cooked cranberry sauce into jelly jars to approx.. ½ inch from jar-lip. Clean any cranberry from jar lip. Seal with snap lids and metal rings.
• 6. Process jars in boiling bath for 15 - 20 minutes. To Process: place filled and capped jelly jars in boiling water. Ensure the jars are covered with water.
• 7. Remove from boiling bath, and set aside to cool completely. During the cooling period, lids will "POP". You will love to hear the POP sound; it is your assurance that the jars are vacuum-sealed and ready for storage in your secret place until time to serve. Cool completely on your counter-top... even overnight.
• 8. If you do not wish to use the water-bath processing and preserving method, cooked cranberry-orange sauce can be frozen in freezer-paks of your choosing. Allow to cool completely before freezing.
• 9. Jars of sealed cranberry sauce will keep for several years; but you won't have them that long. Serve with any poultry or wild meat at Thanksgiving, Christmas, Easter, your best friend's birthday etc. Any "ole" time is Cranberry time.

SUGAR FREE CRANBERRY SAUCE

Steps:

• Empty the preserves into a heavy saucepan and cook over medium low heat for 3 to 4 minutes until the preserves soften and melt. Add the cranberries and cinnamon; stirring constantly while mixture comes to a boil over medium high heat, cooking until berries begin to pop. Reduce temperature to low and simmer 15 to 20 minutes until sauce is glossy and thick - crushing the berries against the side of the pot with your wooden spoon. Stir in the Splenda and cook 5 more minutes before removing from heat to cool.
• Transfer cooled mixture to a covered bowl and chill until ready to serve.

SUGAR FREE THANKSGIVING CRANBERRY SAUCE

Steps:

• Rinse berries and simmer on stove until all the berries are popped.
• Remove from heat and cool to room temperature.
• You may strain the berries if you want a smooth sauce.
• In a microwave safe container pour the 1 cup of cold water and sprinkle the gelatin over the top.
• Allow the gelatin to soften (about 1 minute).
• Microwave on high for a couple of minutes until the water is hot and the liquid is clear. It is not necessary to boil.
• Stir this into the cooked cranberries or the strained juice.
• Make sure it is cooled to room temperature, then add your sweetener.
• Taste to see if it is sweet enough and then refrigerate.

SUGAR-FREE CRANBERRY SAUCE

Steps:

• Empty cranberries into a microwave-safe glass dish or pie plate. Cover tightly with plastic wrap. Microwave on high for 4 minutes. Let cool for 1 minute; plastic wrap will shrink wrap to the cranberries.
• Remove plastic wrap and pour cranberries into a blender or chopper; puree until smooth.