Our Low-Carb Spiced Cranberry Sauce is perfect for the holidays! This recipe can work with low-carb, LC/HF, diabetic, gluten-free, grain-free, and Banting diets.

Low-Carb Spiced Cranberry Sauce on a plate.

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This cranberry sauce is the perfect blend of sweet and tart. The warm scent of cloves and fresh taste of orange make it truly delectable. It will be a welcome addition to your Thanksgiving day table. 

I know jelled cranberry sauce may conjure up images of the stuff from a can–the kind you slice. This sauce is not that! I will confess that a little part of me likes the canned stuff. It’s funny how the foods we grow up with become near and dear to us! In any case, this recipe makes a sauce that has a more complex grown-up flavor.

Low-Carb Spiced Cranberry Sauce in small molds.

I love the idea of jelled cranberry sauce. It just seems so retro! Plus, it makes for a beautiful presentation on the table. It has a jelled consistency that’s perfect for molding into your favorite shape. 

Molding cranberry sauce adds a beautiful shape to it. The challenge is getting it out of the mold. The trick is to submerge the mold up to the rim in warm, but not hot, water for a few seconds to release it from the mold then cover it with a plate and flip it over like you’re removing a cake from a pan. 

Low-Carb Spiced Cranberry Sauce on a serving platter.

If the water is too hot, you will melt the cranberry sauce. Don’t ask me how I know this. Also, if you submerge it too long, you will have the same issue. About 15-30 seconds in water that’s about 115º-120º Fahrenheit should do the trick.

Next time I make it, I plan to use a silicone mold to make the removal even easier. These baking cups would be perfect for a single batch. This flower mold would be beautiful for a double batch if serving a crowd. 

If you don’t want to bother with a mold, just refrigerate it in a bowl, then spoon it out into a beautiful bowl to serve. The garnet gem will be just as stunning.

However you decide to serve it, our Low-Carb Spiced Cranberry Sauce may just outshine the turkey on the table. I hope it becomes a regular dish on your table year after year. Enjoy!


Ps: If you’re looking for other festive low-carb dishes for Thanksgiving, you may want to check out our Low-Carb Pecan Stuffing, our Low-Carb Pumpkin Mousse Pie, and our Low-Carb Candied Pecan Pumpkin Ice-Cream.

A forkful of Low-Carb Spiced Cranberry Sauce.


Spiced Cranberry Sauce recipe

This Low-Carb Spiced Cranberry Sauce might just upstage the turkey this year! This recipe makes tangy cranberry goodness with a hint of cinnamon and spice. 😋🍮 Pin this one so you’ll have it year after year!


Low-Carb Spiced Cranberry Sauce on a serving plate.
4.84 from 6 votes

Low-Carb Spiced Cranberry Sauce

Our Low-Carb Spiced Cranberry Sauce is perfect for the holidays! This recipe can work with low-carb, LC/HF, diabetic, gluten-free, grain-free, and Banting diets.

Course Condiment, Side Dish
Cuisine American, low-carb
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 10
Author Annissa Slusher


  • 1/2 cup water
  • 1 packet gelatin
  • 12 ounces cranberrries fresh or frozen
  • 1/3 cup granulated stevia/erythritol blend (sweetness level: 1/2 cup = 1 cup sugar)
  • 1 cup water
  • 1 teaspoon orange zest
  • 1/16 teaspoon ground cloves
  • 1 pinch sea salt


  1. Spray mold (big enough to hold almost 3 cups) lightly with cooking spray. Pour 1/2 cup water in a medium bowl. Sprinkle gelatin over top. Do not stir. Set aside to allow gelatin to "bloom".

  2. In a large saucepan over medium high heat, bring 1 cup of water to a boil. Add cranberries, granulated sweetener, orange zest, ground cloves, and sea salt.  Bring mixture to a simmer, the turn heat to low.

  3. Simmer mixture, stirring occasionally, until berry skins have "popped" and mixture begins to thicken, about 15 minutes. Remove from heat. 

  4. Transfer a few spoonfuls of cranberry mixture into the gelatin. Whisk until gelatin dissolves. Pour this mixture into the rest of the cranberry mixture and stir. Fill the prepared mold with the cranberry sauce. Let cool to room temperature, then cover and refrigerate for at least 8 hours or overnight.

  5. To remove the sauce from the mold, set mold in a bowl of warm (115-120º F) water until the water comes almost to the rim. Let stand for 30 seconds. Carefully insert a small spatula or knife along the side of the mold and gently pull inward to release the suction.

  6. Cover the mold with a plate, then invert the mold and plate. Remove the plug if your mold has one. Gently shake the mold to release the cranberry sauce.

  7. If sauce does not release, replace plug and set it in the warm water for 15 seconds longer, then repeat.

  8. Keep sauce in the refrigerator until ready to serve.

Recipe Notes

Serving size: 1/10th of the recipe, or about 2 ounces

Per serving:

Calories: 12

Fat (g): 0

Carbs (g): 2

Fiber (g): 1

Protein (g): 1

Net carbs (g): 1