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Keto Cranberry Sauce

Keto Cranberry Sauce

This keto cranberry sauce is a sugar-free, low-carb version of the classic holiday favorite. Sweet, tangy, and easy to make in just 15 minutes!
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Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 15 minutes
Total Time 30 minutes
Servings: 6 Person
Course: Side Dish
Cuisine: American
Calories: 25
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups fresh or frozen cranberries
  • ½ cup powdered erythritol or monk fruit sweetener
  • ½ cup water
  • 1 tsp orange zest (optional but recommended)
  • ½ tsp vanilla extract
  • ¼ tsp ground cinnamon
  • Pinch of salt

Equipment

  • 1 Medium Saucepan
  • 1 Wooden Spoon Or Silicone Spatula
  • 1 Measuring cups and spoons
  • 1 Zester (optional)
  • 1 Bowl for serving/storage container

Method
 

  1. Combine Ingredients: Place cranberries, water, sweetener, orange zest, cinnamon and salt in a medium-sized saucepan.
  2. Simmer the Sauce: Boil on medium heat mode. Lower heat and simmer for 10–15 minutes, stirring occasionally, until cranberries burst and mixture thickens.
  3. Add Vanilla: Finally, in the end, add that hint of vanilla to impart depth to your already thickened sauce.
  4. Let It Cool: Take the pot off the heat and let it cool around 10 minutes. The sauce should also thicken as it cools.
  5. Serve or Store: Pour into a bowl or a jar with a lid. Keep in the fridge for up to seven days.

Notes

  • If you prefer a smoother texture, use the back of a spoon to mash some of the cranberries, or blend with an immersion blender.
  • To taste, adjust sweetness according to what sweetener you use
  • More citrus power: High style lemon juice/prank extract
  • For a thicker sauce, cook it for less time.
  • Always taste the mixture before cooling—it will become much sweeter when cold.