Low Sugar Cranberry Orange Jelly & Sauce



Cranberry sauce or jelly whichever your preference is the epitomy of Thanksgiving. Without it the table is not ready, if not served someone will inevitably ask for it.

Why do we love it so? Possibly the high sugar content in store bought kinds is my guess.

Will it taste just as good without the refined sugar in it you wonder?




With a slight hint of orange zesty-ness and perfectly sweetened with orange flavored stevia you won’t have anyone asking if it’s healthy. If you don’t have orange flavored stevia on hand, use plain stevia or even lemon would work.



Simple enough to make the sauce but if you want the jelly there are a few more steps involved. Adding pectin is what is needed since we are not using white sugar, otherwise the sauce won’t gel.


Lining a loaf pan with plastic wrap makes it easy to pull right out once it’s set.



Flip it over onto a serving tray and peel away the plastic wrap.


Perfect! Then slice for easy serving!



You can also make this into tiny servings using a muffin tin.

 Nutrition Info

Servings: 18 slices* Calories per serving: 17* Fat: 0g* Cholesterol: 0g* Sodium: 2mg* Carbs: 4g* Fiber: 1g* Sugars: 2g* Protein: 0g* Points+: 0*


Servings: 8* (1/4 cup) Calories: 38* Fat: 0g* Cholesterol: 0g* Sodium: 4mg* Carbs: 10g* Fiber: 2g* Sugars: 4g* Protein: 0g* Points+: 1*



Low Sugar Cranberry Orange Jelly or Sauce


  • 12 ounces fresh cranberries
  • 1 large apple, peeled, diced small
  • 3/4 cup water
  • 1/4 cup orange juice or half an orange
  • zest of 1 orange
  • 4 teaspoons liquid stevia, orange flavor preferred but not necessary
  • 3 teaspoons pectin, no sugar added*
  • 1/2 teaspoon calcium phosphate (comes in box with pectin)*

*Remove these if making cranberry sauce.


Combine cranberries, apple, orange juice, zest and water to a sauce pan. Boil over medium heat, stir frequently, mash cranberries and apple if needed, for about 10 minutes. Skip this step if making sauce and just continue to stir until thick: In a small bowl stir pectin, calcium phosphate and liquid stevia until thoroughly combined. Pour into the saucepan and continue to stir until cranberry mixture is broken down and thick, another 5 minutes or so. Remove from heat. Place a large sheet of plastic wrap into a loaf pan and pour cranberry mixture in. Refrigerate for 3 hours or until set. Invert onto a serving plate and slice into 18 servings. Keep chilled until ready to serve. Good for up to 3 weeks. Makes 2 cups.









  1. Omg. I have never seen or heard of eating jelly like this before! All this American food bloggers are really opening up my eyes new food!

    -From your Aussie fan :-)


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