Add the cranberries, water, Swerve Sweetener, and allulose to a large saucepan over medium heat, then bring the mixture to a gentle simmer before lowering the heat to medium low. The sweeteners should dissolve into the liquid, and the surface should bubble lightly rather than boil aggressively.

Cook for 10 to 12 minutes, stirring occasionally, until almost all of the cranberries have burst and released their juices, then take the pan off the heat and let the sauce cool. You’ll hear sharp popping as the berries split, and the sauce will look looser in the pan than it will once cooled.