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5 from 1 vote

Cook Time20 mins
Mix Time5 mins
Course: Side Dish
Cuisine: American
Keyword: Cheese dip, cheesecake, Cranberry, Cranberry Sauce, Dessert
Servings: 64 tablespoons
Calories: 26.77kcal


  • 16 oz Cream Cheese
  • 12 ounces Cranberries
  • 3/4 cup water
  • 8 drops Orange Essential Oil
  • 1 Cup Confectionary Swerve
  • 1/8 tsp salt
  • 1/2 tsp vanilla extract


  • Start by taking 2 blocks of cream cheese out of the fridge so that it has time to become room temperature.
  • Heat a medium pot on high heat on the stove top.
  • Add 12 ounces of fresh cranberries, 3/4 cup of water, 1/8 tsp salt, and 1 cup of confectionary swerve.
  • Then, add 8 drops of orange essential oil or 1 tsp of orange zest. I know a lot of people use orange juice in their cranberry sauce, but orange juice is filled with sugar.
  • You can easily make this homemade cranberry sauce in the slow cooker on low for 8 hours or on high for 4 hours.
  • Mix the cranberries with the water, swerve, 1/8 tsp salt, and orange zest or orange essential oil.
  • Then, allow the cranberries to boil.
  • Once it boils, lower the heat and set a timer for 15 minutes.
  • Keep stirring to make sure that the cranberries do not burn.
  • At 15 minutes, take the pot off the heat and add the 1/2 tsp vanilla extract. Allow the cranberry sauce to cool.
  • In a large bowl, add 2 blocks of softened cream cheese.
  • Add 1/2 cup of heavy cream on top of the cream cheese.
  • Whip the cream cheese and the heavy cream together with a mixer or pour it into a large food processor.
  • Then, pour the cranberry sauce over the cream cheese mixture.


Calories: 26.77kcal | Carbohydrates: 3.78g | Protein: 0.44g | Fat: 2.43g | Saturated Fat: 1.37g | Cholesterol: 7.8mg | Sodium: 27.55mg | Potassium: 14.3mg | Fiber: 0.24g | Sugar: 0.45g | Vitamin A: 98.37IU | Vitamin C: 0.71mg | Calcium: 7.37mg | Iron: 0.04mg