Cooked Cranberry Sauce Recipe

Fresh cranberry sauce and a serving ladle in a white gravy boat

This fruity, zingy sauce contains 80% fewer calories* and 100% less sugar* than the full-sugar version. Top your ice cream or smear it on muffins. And always keep a jar in the fridge – temptation can strike anytime. Makes 16 servings.

Serving size: 2 Tbsp.

Calories: 10 Calories

**Erythritol value may vary based on your choice of sweetener

Ingredients

Directions

  • 1.

    Assemble all ingredients.

  • 2.

    Place cranberries in cooking kettle; add Truvía® Original Sweetener, cinnamon and water; cook over medium heat for 25 minutes; stirring occasionally.

  • 3.

    Remove from heat; allow to cool for 25 minutes.

  • 4.

    Transfer into bowl; cover; serve warm or refrigerate.

*This sauce has 10 calories and 0 grams of sugar per serving compared to the sugar-sweetened version which has 50 calories and 13 grams of sugar.

Nutrition Per Serving

Calories 10
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 5g
Dietary Fiber 1g
Sugars 0g
Erythritol** 3g
Protein 0g
Vitamin A 0% DV
Vitamin C 4% DV
Calcium 0% DV
Iron 0% DV
Cooked Cranberry Sauce is rated 3.8 out of 5 by 16.
Rated 4 out of 5 by from OJ instead of water Orange juice instead of water is awesome! Will definitely make again.
Date published: 2015-02-05
Rated 5 out of 5 by from A hit with everyone! I serve this quite a lot and never tell anyone that it's Sugar Free until after they've had it and no one notices! I also add a bit of Orange Peel while cooking to give it a little more zing!
Date published: 2015-02-04
Rated 5 out of 5 by from Guilt Free! I love cranberry sauce, but always feel guilty eating the sugar. This recipe gives a great-tasting, guilt-free alternative. I will make again and use to flavor plain yogurt and top pancakes.
Date published: 2015-02-04
Rated 1 out of 5 by from Needs tweeking I tried this receipt and was a like disappointed because it just did not jell let my regular sugar receipt. I use trivia sugars blend all the time in baked goods and love it, but this is one I will pass on
Date published: 2015-02-04
Rated 4 out of 5 by from Great taste We have always made this cranberry sauce during the holidays but instead of water we use 1 cup of orange juice. Love it!
Date published: 2015-02-04
Rated 1 out of 5 by from Try this to Truvially rock your world! This is much simpler. 1 Bag Fresh Cranberries rinsed 1 Cup Orange Juice 1/2 Cup Honey 1/2 Cup Truvia Baking Blend Boil and then simmer for 10 minutes. Chill and enjoy some natural sweet & tartness!
Date published: 2015-02-04
Rated 5 out of 5 by from Cooked Cranberry Sauce Very easy to make, was done within 45 min. Great taste....
Date published: 2014-11-27
Rated 3 out of 5 by from use orange juice in place of the water and it's gr I used very little cinnamon and orange juice in place of the water and it turned out very very good.
Date published: 2014-11-27
Rated 5 out of 5 by from Great cranberry sauce with Truvia Great flavor! I omitted the cinnamon because I prefer just cranberries in their pure state. The Truvia gives the cranberries a great hint of sweetness without overpowering them. I cooked a double recipie then added another 2 cups cranberries & cooked down the rest of the was to have some whole berries in the sauce. Delicious, tart & consistency of sauce perfect! I am saving some to use as a jam spread for toast! I think it would be great on pork loin chops too!
Date published: 2014-11-26
Rated 3 out of 5 by from Good start, but.... I tried this recipe but the cinnamon put me off. Icky! So I used your truvia/cranberry ratio and tweaked it. I added zest and meat of one orange (throw out the white part of the peel) and 1/4 c chopped pecans. Just a few more calories, and YUMMY! Also if you add 1/4 c of sauce and one envelope of truvia to 8 oz of plain Greek yogurt, you have a very high-protein snack without much carbs, and it's the best flavor of yogurt I've ever tasted.
Date published: 2014-03-17
Rated 2 out of 5 by from Needs to be tweaked Me & my husband are vegetarians. We do eat healthy fish occassionally and we eat eggs.  I was excited to try this simple recipe tonight for our asparagus & mashed potatoes. It sure added a nice red color but not that tasty. It just needs tweaked. I'm not sure if it was the cinnamon or too much truvia?? I want to keep working with this recipe b/c i know i want to enjoy surgar free crannberries. It was fun listening to them cook. It reminded me of the sounds of a crackling  fireplace.  I will come back and tell you about it, if I figure out a better way.  I have the cranberries, bought them today, so all i need to do now is experiment. I'm going to leave off the cinnamon and use less truvia to see what that does. I might also keep the cinnamon but use less truvia. I'm just going to have to experiment. More to come...
Date published: 2013-11-19
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