Looking for a tangy, sweet, and heart-healthy way to brighten up your holiday table? This low sodium, low sugar cranberry sauce has the flavor of traditional sauce but none of the extra sodium or high sugar content.
It’s perfect for those watching their heart health without sacrificing taste. Plus, the subtle taste of cinnamon gives it that warm, festive kick you crave!
Hey there! I am very pleased to bring you this recipe and for you to try it! I know you hear it over and over again that a recipe “is better than store-bought”. But this dish lives up up to that moniker and truly is like comparing a prime rib to a hot dog!
I will definitely be making this much more often and not only to use as a side but, for a dessert, an appetizer, or even a marinade.
I get it: when you hear “low sodium & sugar” and “cranberry sauce,” you might think it can’t be all that exciting. But trust me—this recipe is a total game-changer. It blasts your tongue from tart to mellow to sweet, with just the right amount of cinnamon to give it a cozy holiday feel.
It’s like a little holiday miracle in a bowl, without all the sodium and heavy sugar load. So let’s make this cranberry sauce that’s easy on the heart but big on flavor!
The low down on sodium and sugar in this holiday recipe
You probably know cranberry sauce as that sweet, sometimes overly sugary side dish that only comes out at Thanksgiving. And most canned or traditional recipes? They’re loaded with added refined white sugar and can pack in unneeded additional sodium per serving in various forms.
| This recipe | Canned | |
|---|---|---|
| Sodium per serving for this recipe | 5mg | 20mg |
| Sugar per serving for this recipe | 6.8g | 46g |
| Calories per serving for this recipe | 52 | 220 |
| Makes 4 @ 1/2 cup servings | 1/2 cup | 1/2 cup |
But here’s the scoop on my recipe: we’re keeping things super heart-friendly with only 5mg of sodium and a very low 6.8g (relative) of sugar per 1/2 cup serving.
This means all the more flavor with almost none of the sugar spike or extra sodium. Perfect for keeping the holiday festive without overloading your system!
I believe a 1/2 cup is a more realistic serving size and my nutrition information reflects that. I think the 1/4 cup that canned versions use (to make their numbers look better) is too small.
A 1/2 cup of the canned version has nearly 40 grams more sugar than this recipe!
Reducing the sodium came down to not adding salt as compared to canned versions and some recipes. This recipe has a naturally low sodium level, to begin with.
Reducing the sugar content was easy and a 🎉 huge 💥 savings, primarily by using the Swerve brown sugar replacement (paid link). It looks and handles just like regular brown sugar. Though not as robust as real dark brown sugar, it has more of a light brown sugar taste. And the feel on your tongue is more lacey rather than granular.
Ingredients
- Fresh Cranberries: The stars of the show; they bring the natural tartness and texture. Fresh or frozen.
- Cranberry Juice: Adds even more depth and a hint of sweetness.
- Swerve brown sugar replacement: A sugar-free maple taste that keeps the sweetness without added calories. Swerve brown sugar replacement. (paid link)
- Vanilla Extract: Adds a hint of warmth.
- Cinnamon Stick: For that perfect smooth holiday spice.
- Lemon: Zested and juiced adds a fresh, sweet, sour tangy kick.
Find the full printable recipe with specific ingredients and measurements below.
A note about brown sugar replacement
I’ve used this Swerve brown sugar replacement a couple of times now. And I have been very pleasantly surprised. I plan on using it from now on for all my brown sugar needs. (Which is actually few and far between.)
It looks and packs like real brown sugar. Though the taste is not as robust and granular, it has a lighter and lacey taste and mouth feel.
This replacement sugar is a bit pricey in comparison to real brown sugar, but it is well worth it.
I know it is available at Kroger, and in a larger size on Amazon. Swerve brown sugar replacement. (paid link)
Making low sodium and sugar cranberry sauce
1 – Add the cranberries (less the reserved ½ cup), brown sugar, lemon juice, cranberry juice, along with the cinnamon stick, and bring the mixture to a boil.
2 – Reduce heat to medium-low and stir frequently until the liquid has reduced, thickened, and the cranberries have burst.
3 – Remove to cool, immediately add lemon zest, vanilla, and reserved cranberries. Mix well.
4 – Let the mixture cool. The sauce will thicken and “jelly” as it cools.
5 – Serve warm, room temperature, or cold, and enjoy the sensations!
Find the full printable recipe with specific instructions below.
What to serve with low sodium & sugar cranberry sauce?
This side dish is generally served for a Thanksgiving or holiday feast and goes well with usual main dishes.
- Turkey: A low sodium roasted turkey will pair beautifully with the tart sweetness of the cranberry sauce.
- Green Bean casserole: (no salt added) Lightly sautéed green beans add a fresh, crunchy contrast.
- Low sodium stuffing with herbs and spices will balance the flavors on your plate.
- Salad: A simple mixed greens salad with a light Low Sodium Greek Salad Dressing keeps the meal refreshing.
How to store and reheat your leftovers
You can store leftovers in an airtight container in the fridge for up to 4 days.
Serve cold, room temperature, or warmed. To reheat, pop a portion in the microwave for 30-second increments until the desired temperature is achieved.
Can I freeze this side dish?
Yes! You can freeze this tartly sweet dish for up to 3 months. Be sure to store it in a freezer-safe dish. When ready to eat, thaw overnight in the fridge, then reheat per above.
My tips for the best low sodium & sugar cranberry sauce
- Hold back a bit on the brown sugar and lemon juice and add the remaining to taste when simmering. I think it’s perfect but it’s easier to add than remove.
- A spatter cover may be useful as some berries pop lightly when simmering.
- Try this cranberry sauce also for a desert with some Greek non fat yogurt or for a marinade. Outstanding!
- Simmering longer will give you a thicker, richer sauce.
A few of my other holiday dishes to enjoy!
Don’t think of cranberry sauce just at Thanksgiving anymore. It may be used for so much more. But for the holidays use as a side along with:
I hope you enjoy making and savoring this Low Sodium & Sugar Cranberry Recipe as much as I did! If you make it for Thanksgiving and the Holidays, please leave a rating and a comment. Feel free to like and follow on my Facebook page and Pinterest for more tasty updates. Happy Thanksgiving – have fun and enjoy!
Ash is ever eager for something to fall to the floor, but cranberries were not to his liking.🦴
Low Sodium & Sugar Cranberry Sauce Recipe
Ingredients
- 12 ounce bag Fresh cranberries1 (rinsed – Frozen works too)
- 3/4 cup cranberry juice, unsweetened 100% pure
- 3/4 cup Swerve brown sugar replacement2
- 1/2 teaspoon pure vanilla extract ((or 1 tsp imitation) to taste)
- 1 cinnamon stick
1 large lemon to produce ⬇⬇
- 1/4 cup lemon juice, fresh squeezed
- 1 teaspoon lemon zest
Preparation
- Rinse the cranberries and set 1/2 cup cranberries aside. They will be stirred in at the end for extra texture. | Zest the lemon. A large lemon juiced yielded about 1/3 cup. I thought 1/4 cup was perfect but, add juice to taste.
- In a sauce pot add the cranberries, cranberry juice, lemon juice, cinnamon stick and Swerve brown sugar and mix together over medium heat. Stir every few minutes as the mixture comes to a low boil. Once bubbling, reduce heat to low-medium. While still stirring occasionally, continue to cook until liquid has reduced and cranberries have burst and thickened, about 15 – 20 more minutes. (Berries do pop lightly occasionally, so you may want to use a spatter guard.)
- Remove from heat and stir the 1/2 cup reserved cranberries, lemon zest, and vanilla extract. Sauce will thicken and jelly nicely, as it cools.
- Sauce may served warm, room temperature or, even cold. Enjoy! 👩🍳Cover and store leftovers in the refrigerator for up to 4 days.
Recipe makes 2 cups @ 1/2 cup serving size
Notes ______________________________________________
- Fresh Cranberries: One 12 ounce bag is just about 4 cups. You can use fresh or frozen cranberries. Rinse cranberries in a colander before using. No need to dry.
- Brown Sugar: I used 3/4 cup packed Swerve brown sugar, which yielded, what I considered a moderately sweet cranberry sauce. You can start with a half cup and sneak up on the taste you like, your first time. Remember it’s easier to add, than to remove.
- For Making Ahead: You can prepare the sauce 3 days ahead of time. Cool completely, cover tightly, then refrigerate until ready to use. Bring to room temperature or warm, covered in the microwave, before serving.
- Freezing Instructions: Cool sauce completely. Freeze in freezer bags or freezer safe container. Freeze for up to 3 months.
- If increasing servings: Hold back back a bit on the sugar and lemon and add to taste.
- Nutrition values: Reflects a realistic 1/2 cup serving. Rather than the 1/4 cup of the canned version, to make their numbers look better.
Utensils & special ingredients used
I use, own and recommend these products and ingredients used in this recipe and I may earn commissions from qualifying purchases.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. Please understand that not everyone’s sodium and dietary requirements are the same, therefore some recipes may be higher than you’re allowed.
https://tastyhealthyheartrecipes.com/a-la-cart/appetizers-sides-snacks/easy-homemade-low-sodium-sugar-cranberry-sauce/© 2024 Tasty Healthy Heart Recipes
