Allulose-Sweetened Cranberry Sauce
Homemade cranberry sauce with orange and cinnamon, sweetened with allulose instead of sugar. Ready in under an hour and keeps for a week.
One serving
One serving is ¼ cup (makes 2 cups). Prep 5 min · Cook 12 min · Rest or chill 30 min.
Steps
Put the cranberries, orange juice, water, allulose, cinnamon and salt in a medium saucepan.
Bring to a boil over medium-high heat, stirring so the allulose dissolves.
Lower the heat and simmer until most berries burst, about 10 minutes.
AI-generated illustrative image. Mash about a third of the berries against the side of the pan for a thicker sauce. Stir in the orange zest.
Let it cool for 30 minutes; it thickens as it cools. Serve at room temperature or chilled.
On the plate
A condiment, not a plate section. Two tablespoons add about 7 g of carbohydrate to the meal.
Nutrition
| Nutrient | Per serving (1/8 of recipe) |
|---|---|
| Calories (kcal) | 24 |
| Total carbohydrate | 14 g |
| Dietary fiber | 2 g |
| Total sugars | 2 g |
| Protein | <1 g |
| Total fat | <1 g |
| Saturated fat | <1 g |
| Sodium | 15 mg |
Total carbohydrate includes fiber, as on US nutrition labels. Values are calculated from USDA FoodData Central for the ingredients as listed and are estimates. How we calculate.
Where these numbers come from
| Ingredient | Weight | Carbs | Source |
|---|---|---|---|
| cranberries Cranberries, raw | 340 g | 40.8 g | “Cranberries, raw”, USDA SR Legacy, FDC ID 171722 |
| orange juice Orange juice, fresh | 60 g | 6.2 g | “Orange juice, raw (Includes foods for USDA's Food Distribution Program)”, USDA SR Legacy, FDC ID 169098 |
| water Water | 60 g | 0.0 g | “Beverages, water, tap, drinking”, USDA SR Legacy, FDC ID 173647 |
| allulose Allulose, granulated | 64 g | 64.0 g | “ALLULOSE SUGAR”, USDA Branded, FDC ID 2652700 |
| orange zest Orange peel (zest) | 3 g | <1 g | “Orange peel, raw”, USDA SR Legacy, FDC ID 169103 |
| cinnamon Cinnamon, ground | 1 g | <1 g | “Spices, cinnamon, ground”, USDA SR Legacy, FDC ID 171320 |
| salt Salt | <1 g | 0.0 g | “Salt, table”, USDA SR Legacy, FDC ID 173468 |
Counted as zero because the source has no value and the amount is 1 g or less per serving: orange zest (total sugars); cinnamon (); salt ().
Calculation engine v1.2.0.
Swaps and variations
- Frozen cranberries
- Use them straight from the freezer and add 2 minutes to the simmer.
- Jellied style
- Simmer 5 minutes longer, press through a sieve and chill in a small loaf pan overnight.
Storage
Refrigerate up to 1 week or freeze up to 2 months.
Nutrition values are estimates calculated from USDA data for the ingredients as listed. This recipe is information, not medical advice; decisions about your diet belong to you and your healthcare team. How we calculate.
Printed from diabetesbites.com/recipes/allulose-sweetened-cranberry-sauce. Nutrition per serving is calculated from USDA FoodData Central for the ingredients as listed.
FAQs
Quick answers about allulose-sweetened cranberry sauce.
Can you make cranberry sauce without adding sugar?
Yes. Cranberries are tart, so allulose replaces the sugar without changing the texture.
How many carbohydrates are in this cranberry sauce?
About 14 g per ¼ cup, 8 g of it from allulose, less than the same amount of regular canned cranberry sauce.
Is this cranberry sauce sugar-free?
No. The cranberries and orange juice bring about 2 g of natural sugars per ¼ cup. It is sweetened with allulose, which US nutrition labels count in total carbohydrate but not in sugars.
Why use allulose?
It dissolves, browns and tastes much like sugar. US nutrition labels leave it out of total and added sugars but count it in total carbohydrate, and so do we.
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