Chipotle Lime Sugar Free Cranberry Sauce


Cranberry sauce is the one thing I prepare ahead each year for Thanksgiving dinner. It’s just so darn easy to pop those berries in a pot with some water and sweetener, and set it to boil. Last year, I took my first stab at making it sugar free and it was just as good. 

For this low carb cranberry sauce recipe, I  decided to shake things up a little bit, or rather spice things up a bit. It occurred to me how nicely the tang of cranberries would be with a touch of chipotle and lime, so I set about adapting that back-of-the-bag cranberry sauce. And this year, I sweetened it with Swerve, an erythritol sweetener that is as sweet as sugar and can be used to replace it cup-for-cup.
I love the tang of both the cranberries and the lime, with the smoky heat of the chipotle so much, I kept dipping a spoon into the finished product.  I finally had to jar it and put it in the fridge so that we would actually have some left to go with our Thanksgiving turkey. 
(10 votes, average: 3.80 out of 5)
Chipotle Lime Sugar Free Cranberry Sauce


  • 3/4 cup water
  • 1/2 cup Swerve Sweetener OR 1/2 cup granulated erythritol plus 20 drops stevia extract
  • 1 12-oz bag fresh cranberries
  • 1 to 2 medium chipotles in adobo, minced (depends on how hot you want it)
  • Juice of two limes
  • Zest of two limes, grated


  1. Combine water and preferred sweetener in a medium pot and bring to a boil Add cranberries and bring back to a boil, then reduce heat and simmer for 5 minutes, until berries begin to pop.
  2. Add minced chipotle, lime juice and lime zest and continue to cook until all berries have popped and sauce is thickened, about 5 more minutes.
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