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.
The nutritional info for this recipe is based on making six servings of approximately ⅓ cup or about 5.5 tablespoonThe serving size may vary slightly depending on how much you reduce the sauce. Cheers!
Serving: 1/3 cup | Calories: 74kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Sodium: 3mg | Fiber: 4g | Net Carbs: 4g | Fat Ratio per Serving: 60.81% | Protein Ratio per Serving: 5.41% | Carb Ratio per Serving: 21.62%
Low Carb Cranberry Sauce https://castleinthemountains.com/low-carb-cranberry-sauce-recipe/ September 26, 2020