This cranberry sauce has a bright, fresh flavor that pairs perfectly with all your holiday meal favorites. It’s also fabulous on leftovers and sandwiches. If you spoon some in the bottom of dessert glasses and top with some fresh whipped cream you’ll have a quick, yet elegant dessert. This sauce requires no gelatin or added thickeners, as it thickens naturally due to the pectin in the cranberries.

Yields: 2 1/3 cups

Serving size: 2 tbsp.


  • 12 oz fresh or frozen whole cranberries
  • 1/2 cup fresh raspberries
  • 1/2 cup blackberries
  • 1 small orange, peeled and chopped
  • 1/2 cup water
  • 5 tbsp. natural, non-GMO granular erythritol


  1. If using fresh berries, rinse them and pick through them, discarding any berries that may have spoiled.
  2. Place all of the ingredients into a 3 quart sauce pan.
  3. Stirring constantly, cook over medium heat for 15-18 minutes, until the cranberries pop and the sauce thickens.
  4. Remove from the heat, and set aside to cool to room temperature.
  5. When the sauce is at room temperature, spoon it into a covered container and place it into the refrigerator until it’s cold. It will thicken even more as it chills.
  6. Serve chilled.
3 Net Carbs Per Serving
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Written by

Keto Lee

Hi there! My name is Lee.
I’m a serial entrepreneur, and a foodie with a passion for health and well-being.

I have always loved cooking and baking, even as a little girl.

I’m originally from Queens and Long Island. Currently I’m living in New Jersey. I’ve been happily married to the love of my life, and my best friend, for 33 years. I have a beautiful and talented daughter, a very sweet cat, and a lovable Maltese.

I’m the best selling author of Healthy Body Connection, and a public speaker.

I personally live a low carb ketogenic lifestyle and I created Cooking Keto with Lee for anyone looking for great, kitchen tested, low carb and Ketogenic recipes.