Fresh cranberries and allulose make a tart, spoonable cranberry sauce without added sugar. The sauce thickens as it cools, so prepare it ahead and refrigerate it before serving.
Ingredients
- 1 cup water
- 1 cup allulose
- 10 ounces fresh cranberries
- Optional alternative: 1 cup xylitol in place of the allulose
Important xylitol warning
Xylitol is toxic to dogs and can be fatal. Keep xylitol and foods made with it completely out of reach of pets. If a dog consumes any amount, contact a veterinarian, emergency animal hospital or animal poison-control center immediately.
Directions
- Bring the water and allulose to a rolling boil in a medium saucepan.
- Add the cranberries and return the mixture to a boil.
- Reduce the heat and simmer gently for 10–15 minutes, stirring approximately once per minute.
- Remove from the heat and cover.
- Cool, then refrigerate until ready to serve. The sauce will thicken as it cools.
