Sugar Free Cranberry Blueberry Sauce Recipe

Whether or not you enjoy traditional cranberry sauce, this cranberry blueberry sauce is a tasty low carb alternative that everyone seems to love! Super delicious and so easy to prepare, it’s a perfect seasonal sauce for your holiday meals.

Thanksgiving and the holidays are a time for family traditions and special, seasonal foods. Years ago, when I switched to low carb and cut out sugar, I would simply avoid high-carb seasonal foods at family gatherings. 

But as more family members started focusing on their health and avoiding gluten and carbs, I found a reason to transform some of my favorite holiday recipes into keto friendly and sugar free versions of themselves. My Low Carb Keto Sugar Cookies and Paleo Low Carb Stuffing are just two examples.

And that is also how this low carb cranberry sauce with stevia came to be. Let me tell you, one bite of turkey with this sauce and you will NEVER go back to the canned stuff!

The sweet and tart flavors perfectly compliment one another thanks to a special ingredient: blueberries. They elevate this sauce to a whole new level. I drastically prefer this sauce to other recipes that simply add sweetener to the cranberries.

Plus they give the sauce a rich, purple hue that will make you want to drizzle it over your entire plate!

This recipe is an easy, delicious way to embrace the traditions of the holiday season without all the added sugar or carbs. And with only three main ingredients and just a few simple steps, it’s made with little effort.

Fresh cranberries

Did you know that in the U.S., cranberries are only harvested in the fall? You’ll only be able to find them from around September through January. But it’s such a treat to be able to cook with them.

For this recipe, you have the option to cook with fresh or frozen cranberries depending on what is available for you. I always prefer to cook with fresh produce whenever possible, so if you can find fresh cranberries easily, that would be my suggestion.

If you haven’t had fresh cranberries for a long time, they may taste very different to you now than they did before you were Keto. I’ve noticed as I cut sugar out of my diet that I am far more sensitive to natural sweetness. Raw cranberries are still tart, but I notice so much more of their sweetness now

This means we can enjoy a much more flavorful, tart cranberry than someone who is not Keto. So there’s no need to totally drown the sauce with sugar just to be able to eat it.

This sugar free cranberry sauce still uses sweetener, but I find that it is much more balanced than the sauce I grew up eating.

Swapping sweetener for blueberries

While keto-approved sweeteners like erythritol, stevia, and monkfruit shouldn’t impact ketosis, consuming too much may trigger overeating. So I try to practice moderation and encourage others to do the same.

I use Pyure All Purpose in this sauce, which is relatively inexpensive compared to other keto sweeteners. Plus, it’s certified organic and the erythritol is GMO free.

But I still didn’t want to use too much. So to reduce the amount of sweetener in this low carb cranberry sauce while still balancing the tartness of the cranberries, I decided to include blueberries. 

The result is a mouth-watering sauce you’ll want to pour over your entire plate.

The blueberries are an excellent compliment to the cranberries and really enhance the natural flavor of both. Even if you’re not the biggest fan of traditional cranberry sauce, I highly recommend giving this cranberry blueberry sauce a try this holiday season.

How to make sugar free cranberry sauce

Sugar free cranberry sauce comes together in just a few simple steps.

First, wash the cranberries, discarding any bad ones, then place them in a medium saucepan with sweetener and 1 cup of water. Bring the water to a boil, then reduce the heat to medium.

Stir and simmer the cranberries until they burst, about 10 minutes. Then mash the cranberries slightly with a spoon and remove them from heat.

Add in the blueberries, cinnamon, nutmeg, and allspice, then stir to combine. 

Transfer the sauce to a bowl, allowing it to cool slightly before placing plastic wrap directly on top of the sauce to cover. Place in the refrigerator until chilled.

How to store low carb cranberry sauce

You can store your low carb cranberry sauce in the fridge for up to a week. So if you’d like to make this sauce ahead of time, or ensure there will be plenty for leftovers, you’re in luck.

You can also store the sauce in the freezer if you’d like the batch to be good for several months.

Other seasonal recipes 

Looking for fun dishes to make for friends and family this holiday season? Check out a few favorites:

• Ham And Cheese Strata For A Holiday Brunch is gluten free and prepared the night before so all you have to do is throw it in the oven for a great holiday breakfast!
• Keto Pumpkin Bread With Cream Cheese Filling is a sweet spice bread that makes for a truly special low carb treat.
• Cauliflower Pizza Bites In Festive Holiday Shapes is a great way to put your cookie cutters to good use and have some fun decorating food.
• Sugar Free Eggnog For The Holidays is a wonderfully delicious low carb alternative to the traditional holiday beverage.
• Easy Keto Pumpkin Cheesecake Pie is rich, creamy, and a popular low carb holiday dessert that is sure to become a family favorite!

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Sugar Free Cranberry Sauce with Blueberries

Author: Lisa MarcAurele

5 from 2 votes

Not a big fan of cranberry sauce? Why not add some blueberries to the mix. This low carb blueberry cranberry sauce is a tasty alternative for holiday meals.

Prep Time2 mins

Cook Time10 mins

Total Time12 mins

Course: Condiment

Cuisine: American

Print Pin Review Recipe

Servings 22 servings

Calories 15.1kcal

Ingredients

• 12 ounces cranberries fresh or frozen
• 1 cup water
• 1/3 cup Pyure All Purpose or 1/2 cup Swerve plus 1/4 teaspoon stevia extract powder
• 2 cups blueberries fresh or frozen
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground allspice

Instructions

• Wash cranberries and discard any bad ones.
• Place cranberries in a medium saucepan with water and sweetener. Bring to a boil over high heat.3
• Reduce heat to medium. Stir and simmer cranberries for 10 minutes or until the berries burst. Mash the cranberries slightly with spoon. Remove from heat.
• Stir in the blueberries, cinnamon, nutmeg and allspice. Stir to combine.
• Transfer to a bowl, cool slightly and place plastic wrap directly on top of sauce to cover. Refrigerate until chilled.

Notes

The sweetener and spices can be adjusted to taste. And more or less blueberries and can used to suit.

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Serving: 3tablespoons | Calories: 15.1kcal | Carbohydrates: 3.91g | Protein: 0.17g | Fat: 0.07g | Saturated Fat: 0.01g | Sodium: 1.03mg | Potassium: 23.5mg | Fiber: 1.07g | Sugar: 1.97g | Vitamin A: 16.54IU | Vitamin C: 3.36mg | Calcium: 2.73mg | Iron: 0.08mg

Additional Info

Net Carbs: 2.84 g | % Carbs: 89.7 % | % Protein: 5.4 % | % Fat: 5 %

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Note on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

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