Sugar-Free Cranberry Sauce
Equipment
- 1 pan
- 1 wooden spoon
Ingredients
- 12 oz cranberries – fresh or frozen
- 1 ¼ cups water – You can swap half of the water for fresh orange juice if you’re not on a keto diet.
- 1 cup confectioners’ erythritol – I use Swerve
- 1 teaspoon orange zest or orange extract
- 1 teaspoon ground cinnamon, plus a dash of ground nutmeg and ground cloves, if desired
- 1 cinnamon stick – optional
- 1 sprig rosemary – optional
- ½ teaspoon vanilla extract
Instructions
- Combine the ingredients: Add the cranberries, water, powdered sweetener, orange zest, ground cinnamon, cinnamon stick, and rosemary to a medium saucepan. Stir to combine.
- Simmer the cranberry sauce: Bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low and simmer for about 10 minutes, until most of the cranberries have popped and the sauce has reduced and thickened.Note: Avoid stirring the sauce too much as it cooks if you want more whole cranberries and a chunkier texture. Stirring more often will break down the berries and create a more jelly-like sauce.
- Add the vanilla: Remove the pan from the heat and stir in the vanilla extract. Let the sauce cool before serving or storing it in the refrigerator.
Recipe Video
Recipe Notes
Storage and Freezing
Refrigerator: Let the cranberry sauce cool, then transfer it to an airtight container. Refrigerate for up to 4 days. Freezer: Cool the sauce completely, then transfer it to a freezer-safe container. Freeze for up to 2 months. The texture may be slightly softer or more watery after thawing. Thawing: Thaw overnight in the refrigerator, then stir the sauce before serving. Serving: Enjoy the cranberry sauce chilled, at room temperature, or warm.Nutrition
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