This simple, sweetener-free cranberry sauce is very tart! The bitterness of the cranberries is offset by the cooked apples and pineapple. I love the tartness, but if you want it sweeter, add some honey or brown sugar to taste. This pairs beautifully with everything else on your holiday plate, and the leftovers make a fun oatmeal topping too!
More Healthy Holiday Recipes:
- How to Make Gravy Without Flour
- Carrot Ginger Soup
- Pumpkin Apple Bisque (Vegan!)
- Wild Rice Stuffing w/ Apples, Cranberries, & Toasted Pecans
- The Best Vegan Mushroom Risotto
If you make this sugar free cranberry sauce, leave a star rating or comment below to help out other readers! You can also tag me in your meal pics on Instagram @katiesconsciouskitchen, or join my free private facebook group to share your creations and keep the inspiration going!
Sugar-Free Cranberry Sauce
This sugar free cranberry sauce pairs beautifully with everything else on your holiday plate, and the leftovers make a fun oatmeal topping too!
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Ratings & Comments
Servings
Ingredients
- 2 cups fresh whole cranberries
- 1 cups diced pineapple
- 1/2 small apple, finely diced
Instructions
- Combine cranberries and pineapple in a medium sized saucepan.
- Simmer over medium-low heat for about 20 minutes, stirring occasionally, until the fruit is broken down and soft. Be careful not to let it burn.
- Add the diced apple and continue cooking for about 15-20 minutes, or until it is cooked down to your desired consistency.
- Can be made ahead, and stored in the refrigerator in a glass container for up to a month.
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Katie, I just want thank you (again) for posting these BLE compliant recipes. I am one who is in this for life, God willing, and you have restored the joy of cooking & tastes to my food plans. Also, you encourage me to try experiments on my own. My gratitude to you, dear cook/chef/ teacher. (Please donāt add me to your mailing list as I am already on. š)
My taste buds have changed so much l prefer cranberries with raspberries and ginger combo. The apple/pineapple is too sweet for me. Thank you for posting all these scrumptious recipesš
What are the amounts?
Itās just fruit, so weigh it as fruit.
Hope I’m not posting twice but I don’t see my earlier comment.
I made the recipe as posted and found the pineapple flavoring far too prominent. Had planned to experiment with reducing the pineapple and increasing the apple but was reluctant because I don’t care for cooked apple. Was so pleased to see Lolly’s suggestion of using raspberries.
And I’d like to say how happy I was to see that this recipe doesn’t use any water. It never occurred to me not to add water but I was delighted with the consistency.
I experimented using equal amounts of cherries (frozen from Costco) and cranberries. I’m very happy with this cherry version. Added some tangerine zest after it had cooled.
I think this recipe would be good without cooking, using fresh pineapple instead of canned! Thanks, Katie!
Orange zest would make this so yummy!
Great idea! š
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I have used this recipe for a three layered vegan roast, and it is perfect to my taste. For the roast the bottom layer is sweet potato mash, the middle layer is a lentil/portabella mushroom stew, and the top layer is your recipe above. This is not my original roast recipe. It is so tasty without any added sweetener and the flavors all go together marvelously! My friends and family enjoy it too. Thank you!