Low Carb Cranberry Sauce

This Sugar-free Cranberry sauce recipe is SUPER easy and is perfect for anyone Living Low Carb. The base recipe that we used for this one, was actually on the back of the pack of the frozen cranberries we brought from Woolies! We obviously adapted it to our own recipe, without all the sugar!

By Anna Hopkins  , , Print

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  • Prep 5 MINS
  • Cook 20 MINS
  • Yields 30


 1/3 cup (75g) of Sugar-free Icing Mix

 500g frozen cranberries (we used Woolies brand)

 1/3 cup (80ml) apple cider vinegar

 2 whole garlic cloves (optional)

 1 sprig rosemary, finely chopped

 Zest of 1 large orange.

 2 pinches salt


1Place all ingredients in a saucepan.

2Stirring consistently bring to the boil for around 10 minutes.

3Reduce heat and let simmer for a further 10 minutes.

4Using a fork or whisk, slightly mash cranberries until you have achieved the desired consistency.

5Place in sanitised jars in the fridge.


1Sauce will keep in fridge for 3 weeks unopened - Once opened it will last 1 week - because there is no sugar or preservatives it will not last as long as traditional cranberry sauce!

2Sauce can be frozen for 3 months


Serving size21g
Energy9.5 Cal (40 Kj)
Fat, total0.1g
- Saturated fat0g
Carbohydrate, total0.8g
- Sugar0.7g

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