Candida Diet Cranberry Sauce (updated!)


Serves 8 people

Prep time: 0

Cooking time: 20 minutes


Cranberry sauce is a classic Thanksgiving side dish. Too bad that it’s generally loaded with sugar!

This year I have taken it upon me to create a sugar-free Cranberry sauce for my poor Candida-riddled friends in the states.

If you don’t have a Candida problem you could of course try adding honey or maple syrup to naturally sweeten the sauce. But I stuck with xylitol and stevia here to lower the carb load of the dish.

It’s easy to make and has the consistency of a thick pudding.


Warning for Dog Owners:

Xylitol can make dogs very sick. Be sure to keep any foods sweetened with xylitol out of reach of your animals.



  • 2 bags/ 6 cups cranberries (fresh or frozen)
  • 2 tsp orange zest
  • 1/2 cup xylitol sweetener
  • Juice of 1/2 lemon (if you don’t have Candida you can use the juice of an orange instead)
  • about 1/2 cup of water
  • Optional: pinch of ginger or chilli for a spicy kick
  • Optional: vanilla stevia drops to taste


  • Reserve 2 cups of cranberries. Heat the remaining cranberries with half the water in a sauce pan over a low heat. 
  • Add the orange zest and xylitol.
  • Simmer for about 5 minutes if using frozen berries or 8-10 minutes if using fresh.
  • Stir regularly with a wooden spoon until the Xylitol dissolves and the cranberries are soft. If necessary add more water, and adjust the sweetness to your liking.
  • Turn the heat up to medium and cook for another 12 minutes or until the cranberries burst. Turn it down to low, add the remaining cranberries.
  • The sauce will continue to thicken as it cools. Rest 20 to 30 minutes before serving.
  • Serve at room temperature.
  • Keeps for a few days covered in the fridge.  

Enjoy with turkey, pancakes, muffins or as yogurt topping.

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