Cranberry sauce is such an integrated part of the holiday season. I don’t think I’ve ever sat down at a holiday dinner and not seen cranberry sauce of some type on the table. I’ve personally never been a huge fan of it because I always found it to be too bitter for my taste. Although, we never had homemade cranberry sauce, we only had the unhealthy stuff from the can because my great-grandmother LOVED it. Since I’ve been trying to make healthy alternatives of all of our favorite holiday dishes, cranberry sauce has been on my list for a while. My husband enjoys having it at the holidays but I didn’t want to serve something from a can and full of sugar. After searching for recipes and finding inspiration, this sugar free cranberry sauce recipe was born!
Sugar Free Cranberry Sauce
This recipe is so easy. It’s only got 3 main ingredients, and takes about 15 minutes to make start to finish. You make it in one pot, so it’s a really easy cleanup time, and it can easily be made a day or two ahead of time and stored in the fridge since we eat it chilled anyways. There is a fourth ingredient that I add to give it a little extra special flavor, but you don’t have to add it if you’d rather not. You can also substitute honey for the pure maple syrup, but I find that honey has more of a distinct flavor than the syrup, so I tend not to use it.
- 12 oz fresh or frozen cranberries
- 1 can of sliced pears, chopped
- 1/2 cup pure maple syrup
- 1 cup water
- 1 tsp cinnamon
- Bring all the ingredients to a boil on high heat in a medium saucepan.
- Once boiling, reduce heat and simmer for about 15 minutes, or until the cranberries burst and the sauce thickens.
- Smash the cranberries up to make sure it's all the right consistency.
- Remove from heat and let it cool before refrigerating.
- Serve chilled or room temperature.
- Makes 3 1/4 cups.
The best thing about this sugar free cranberry sauce is how sweet it is, yet it still tastes like it should. There’s no extra sugars and corn syrup, and the hint of cinnamon is the perfect touch to take it to the next level.
Have you ever tried making your own cranberry sauce? Which way do you like it best, from scratch, or jellied?