Sugar Free Jellied Cranberry Sauce
This jellied Sugar Free Jellied Cranberry Sauce is made with unsweetened cranberry juice, sugar free sweetener and gelatin. One of the best side low carb side dishes to bring to a Thanksgiving or Christmas holiday dinner to add a little tart and sweetness!
There are three types of people when it comes to cranberry sauce. Some can’t stand it and skip it altogether. Others love the chunky version with whole cranberries. And then there are people like me, the ones who go all in on the jellied kind that slides out of the can. I’ve always been team jellied, and honestly, there’s nothing better than adding that sweet-tart slice of cranberry jelly to a plate of turkey, mashed potatoes, and stuffing.
Most jellied cranberry sauces are loaded with sugar, thanks to sweetened cranberry juice. That’s where this sugar-free jellied cranberry sauce comes in. It keeps all the nostalgic flavors you love but with no added sugar, making it a great option for anyone looking for diabetic-friendly recipes or cutting back on refined sugars or for those who are lowering their carbs. This sugar free cranberry sauces also tastes fresher than store-bought and is made with simple ingredients!
📝 Ingredients You’ll Need
- Unsweetened Cranberry Juice – this can be found in most grocery stores. While it does contain 18g of sugar per cup naturally, you by no means will be consuming the entire cup which makes your portion of sugar and carbs MUCH lower than with regular cranberry sauce.
- Gelatin – I use this kind by Great lakes. It is made of bovine collagen but also adds a HUGE boost of protein and nutrients which is definitely something you won’t find in a store bought cranberry sauce.
- Erythritol – This sweetener has no impact on blood sugar and is used to sweeten up the sauce without adding any negative effects to your diet. You can also use allulose, stevia, or your favorite sugar free sweetener.
- One Empty Can – to get the canned jelly effect, you’ll need an empty can. I washed a can of tomatoes after I used it and it worked perfectly!
- Avocado Oil – This is used to grease the inside of the can to make sure that the jelly comes out in tact.
- OPTIONAL: Orange Extract or Orange Essential oil – orange flavor goes well with cranberry and is often found in most homemade cranberry sauces. You could add either orange extract or food grade orange essential oil.
📖 How To Make Cranberry Sauce Without Sugar
1️⃣ Pour 1 1/2 cups of unsweetened cranberry juice into a small saucepan. This juice is key for achieving a tart flavor without any added sugar, making it diabetic-friendly and lower in carbs than traditional versions.
2️⃣ Add 1 1/2 tablespoons of gelatin and let it bloom. Allowing the gelatin to sit for about 1 minute helps it absorb the liquid properly, ensuring your sauce sets with the smooth, jellied texture you want. Blooming gelatin is essential to prevent lumps from forming during cooking.
3️⃣ Turn the stove to low heat after the gelatin has bloomed. Warm the mixture slowly, whisking gently to dissolve the gelatin fully. Be careful not to bring the liquid to a boil, as high heat can affect the gelatin’s ability to set properly. Keeping the heat low ensures the texture stays silky smooth.
4️⃣ Stir in your sweetener of choice. Use erythritol, monk fruit, or allulose, and add a few drops of orange extract or essential oil if desired. This adds a touch of citrus, complementing the tart cranberries. Continue stirring on low heat until everything is fully incorporated and dissolved.
5️⃣ Lightly grease the inside of an empty can with avocado oil. Using a can helps create the signature cylindrical shape of classic jellied cranberry sauce. Make sure the can is evenly greased to ensure the jelly slides out easily when ready to serve.
6️⃣ Pour the cranberry mixture into the greased can and place it in the fridge for at least 4–6 hours. This allows the gelatin to fully set, giving the sauce the iconic wobbly texture. Let it chill overnight for best results.
7️⃣ Once ready to serve, gently loosen the jelly from the can’s sides. Carefully shake it onto a serving plate. Slice it into rounds for an authentic presentation that looks just like the store-bought version, but healthier and homemade!
👩🏻🍳Expert Tips for the Best Sugar-Free Cranberry Sauce
How to Release the Jelly Without Breaking
To ensure your jellied cranberry sauce keeps its shape when removed from the mold (or can), lightly grease the inside with a neutral oil like avocado or coconut oil. Before serving, run a butter knife along the inside edges to loosen it gently. You can also place the can in warm water for 10-15 seconds to help release the jelly. Tilt the can slowly onto a plate, giving it a little shake if needed, and let gravity do the rest.
Storage Tips for Freshness
Homemade jellied cranberry sauce should be stored in an airtight container or wrapped tightly in plastic wrap to maintain freshness. Keep it refrigerated and enjoy it within 10–14 days. This sauce does not freeze well because gelatin loses its texture after thawing, so it’s best made fresh a few days in advance if needed.
Make It in Advance for Easy Prep
This sugar-free cranberry sauce can be prepared up to a week before your event. The flavor deepens as it sits, making it an even better addition to your holiday table. Just store it in the fridge in the mold, and release it only when ready to serve.
Ingredient Substitutions for a Vegan Option
If you’re looking for a vegan alternative, swap out gelatin for agar-agar powder. Agar-agar provides the same firm, jellied texture but is derived from seaweed, making it plant-based. Keep in mind that agar-agar sets more firmly and quicker than gelatin, so monitor the consistency closely. You’ll need about 1 teaspoon of agar-agar for every 1.5 tablespoons of gelatin. Follow the same process, but heat the agar-agar mixture slightly longer to ensure it dissolves fully.
🍽️ Serving Suggestions
- Roasted Turkey – Whether you go with a whole bird or Air Fryer Turkey Breast, the sweet-tart flavor of the cranberry sauce pairs beautifully with savory roasted turkey.
- Mashed Cauliflower – A great low-carb swap for mashed potatoes, this creamy side dish balances the acidity of the cranberry sauce while keeping things light and keto-friendly. Try this Ranch Cauliflower Mash.
- Green Chile Yellow Squash Casserole – This cheesy, savory casserole adds warmth to the table and provides a fun twist on holiday sides.
- Air Fryer Bacon Wrapped Asparagus – A quick and healthy veggie side dish that offers a bit of crunch and freshness to complement the cranberry sauce.
Have leftover cranberry sauce? Don’t let it go to waste! Learn the 25 Best Ways To Use Leftover Cranberry Sauce so you can keep that holiday flavor as long as possible!
❔FAQ
Yes, but the process will be slightly different. You’ll need to cook the fresh cranberries with water and sweetener until they burst and release their juices. Once cooked, strain the mixture to remove solids, and use the liquid as the base for your jellied cranberry sauce.
Erythritol, monk fruit, and allulose are great options because they dissolve well and don’t leave a bitter aftertaste. Avoid liquid sweeteners, as they can interfere with the jelly’s ability to set properly.
Grease the mold or can lightly with avocado or coconut oil to ensure easy release. You can also briefly dip the mold in warm water right before serving to help the jelly slide out smoothly.
Absolutely! A few drops of orange extract or a sprinkle of cinnamon can add depth to the flavor. You could also experiment with other spices, like cloves or nutmeg, to complement your holiday meal.
If the sauce doesn’t firm up after chilling, it’s possible the gelatin wasn’t fully dissolved or the mixture was heated too much. To fix it, warm the mixture back up and stir in an additional teaspoon of dissolved gelatin. Pour it back into the mold and refrigerate until it sets.
Sugar Free Jellied Cranberry Sauce
Equipment
- Small Saucepan
- Whisk
- Measuring cups and spoons
- Empty can or mold
- Avocado oil or coconut oil spray
- Butter knife
- Plate or serving dish
Ingredients
- 12 oz Unsweetened Cranberry Juice
- 1.5 tbsp Gelatin
- ¼ cup Erythritol or other sugar free sweetener
- OPTIONAL: 1 drop food grade orange essential oil or orange extract
Instructions
- Pour 1 1/2 cups of unsweetened cranberry juice into a small saucepan. This juice is key for achieving a tart flavor without any added sugar, making it diabetic-friendly and lower in carbs than traditional versions.
- Add 1 1/2 tablespoons of gelatin and let it bloom. Allowing the gelatin to sit for about 1 minute helps it absorb the liquid properly, ensuring your sauce sets with the smooth, jellied texture you want. Blooming gelatin is essential to prevent lumps from forming during cooking.
- Turn the stove to low heat after the gelatin has bloomed. Warm the mixture slowly, whisking gently to dissolve the gelatin fully. Be careful not to bring the liquid to a boil, as high heat can affect the gelatin’s ability to set properly. Keeping the heat low ensures the texture stays silky smooth.
- Stir in your sweetener of choice. Use erythritol, monk fruit, or allulose, and add a few drops of orange extract or essential oil if desired. This adds a touch of citrus, complementing the tart cranberries. Continue stirring on low heat until everything is fully incorporated and dissolved.
- Lightly grease the inside of an empty can with avocado oil. Using a can helps create the signature cylindrical shape of classic jellied cranberry sauce. Make sure the can is evenly greased to ensure the jelly slides out easily when ready to serve.
- Pour the cranberry mixture into the greased can and place it in the fridge for at least 4–6 hours. This allows the gelatin to fully set, giving the sauce the iconic wobbly texture. Let it chill overnight for best results.
- Once ready to serve, gently loosen the jelly from the can’s sides. Carefully shake it onto a serving plate. Slice it into rounds for an authentic presentation that looks just like the store-bought version, but healthier and homemade!
Can you replace the gelatin with agar agar, use fresh cranberries instead of juice, and use monkfruit for sweetener?