Ingredients
Method
- Combine the water and allulose in a medium saucepan over medium heat, stirring until the allulose dissolves and the mixture comes to a simmer.
- Stir in the cranberries and return to a simmer.
- Cook uncovered for 10 to 15 minutes, stirring occasionally, until most of the berries have burst and the sauce has thickened.
- Remove from the heat and cool for 20 minutes.
- Transfer to a covered container.
- Refrigerate for at least 2 hours before serving.
Notes
For a smoother texture, gently mash some of the berries as they cook. Refrigerate in a covered container for up to 5 days; this sauce freezes well. If needed, substitute a granulated monk fruit sweetener formulated as a 1:1 replacement for allulose.