Low Carb Cranberry Sauce

Tart Cranberry sauce is made with fresh cranberries and spices. In under 15 minutes you can have your holiday side or condiment ready to go. It's perfect served with lamb, turkey, chicken or ham.

Course Condiments, Side Dish

Cuisine American

Keyword gluten free

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 74kcal

Author Brandy

Equipment

Ingredients

12 oz Cranberries fresh or frozen
1 cup Allulose
1 cup water
1 tbsp orange zest To taste
4 tbsp pecans *optional. Toasted and chopped. Walnuts and almond slivers work too.
1 tsp cinnamon To Taste
½ Vanilla Extract To Taste

Optional Additions - See post

pinch Nutmeg
dash Ground Cloves
pinch Ginger

Instructions

Add the water, cranberries, orange zest and Allulose or other sweetener to a medium sized sauce pan.
Bring to a simmer on medium/high and cook, stirring occasionally until the berries pop and the sauce thickens to your liking (usually about 10 minutes). It will continue to thicken some after cooling.
Turn off the heat and add the nuts, cinnamon and vanilla. Stir and mash the berries against the side of the pan if you want a smoother sauce.
You can also use a stick blender to puree or partially puree if desired.
Serve warm or chill for up to five days. This is a personal preference. See post for sering suggestions.

Notes

The nutritional info for this recipe is based on making six servings of approximately 1/3 cup or about 5.5 tbsp.

The serving size may vary slightly depending on how much you reduce the sauce. Cheers!

Nutrition