This sugar-free cranberry sauce swaps conventional sugar for Jaca allulose, giving you the same bright, sweet-tart holiday classic with about 3 grams of sugar per serving. Homemade cranberry sauce comes together in about 15 minutes and beats the can every single time — fresh cranberries, real orange, and just enough sweetness to balance the tartness.
This is a Jaca-adjusted, healthier version: we replaced all of the conventional sugar with Jaca 100% pure allulose at 2x the amount, so you keep the same sweet-tart balance with none of the added sugar.
Ingredients:
- ½ cup water
- ½ cup fresh orange juice (from about 2 oranges)
- 1¾ cups Jaca allulose (replaces ¾ cup plus 2 tablespoons conventional sugar, doubled)
- 1 (12 oz) bag fresh or frozen cranberries (do not use dried)
- Zest of 1 orange (about 2 teaspoons)
- Pinch of salt
Instructions:
- In a medium saucepan over high heat, bring the water, orange juice, and Jaca allulose to a boil, stirring until the Jaca dissolves.
- Add the cranberries, orange zest, and salt. Return to a boil.
- Reduce the heat to medium and boil gently for 10 to 12 minutes, until most of the cranberries have burst open. Mash a few against the side of the pan with a spoon for a thicker texture.
- Transfer the sauce to a serving bowl and let it cool, then cover and chill until ready to serve. It will thicken as it cools.
Prep time: 5 minutes | Cook time: 12 minutes | Servings: about 2¼ cups (7 servings)
Make it ahead: cranberry sauce keeps for up to 10 days covered in the refrigerator, or freeze for up to 2 months and thaw overnight before serving.
