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!