Cranberry sauce is one of my all-time favorite condiments even when it’s not holiday season! Typically though a serving of traditional cranberry sauce can contain upwards of 22 grams of sugar, that’s crazy.
This keto cranberry sauce has a tiny fraction of that and is spiced with fresh oranges and spices like clove and cinnamon.
Serve this healthy low-carb cranberry sauce with your holiday meal and I guarantee no one will be able to tell the difference. It’s perfect on your holiday turkey but I even love it on taco bowls, trust me. A bit of cauliflower rice with grilled steak, squash, and kale this makes a perfect “harvest” style bowl you will love!
Preparation timeHands-on: 5 minutes Overall: 15 minutes
| Total Carbs | 6.1 | grams |
| Fiber | 1.7 | grams |
| Net Carbs | 4.4 | grams |
| Protein | 0.3 | grams |
| Fat | 0.1 | grams |
| of which Saturated | 0 | grams |
| Energy | 24 | kcal |
| Magnesium | 4 | mg (1% RDA) |
| Potassium | 49 | mg (3% EMR) |
Macronutrient ratio: Calories from carbs (91%), protein (5%), fat (4%)
Ingredients (makes 8 servings)- 3 1/2 cups fresh or frozen cranberries (350 g/ 12.3 oz)
- 2/3 cup granulated Swerve or Erythritol (130 g/ 4.6 oz)
- 1/4 tsp ground cinnamon
- pinch of sea salt
- 1/8 tsp ground cloves
- 1 organic orange, zested
- 3 tbsp fresh orange juice (45 ml)
- Place the cranberries in a medium pot and heat over a medium heat.
- Add the Swerve, cinnamon, salt, cloves, orange zest and orange juice.
- Bring the mixture to a simmer.
- Cook for 7-10 minutes, stirring occasionally, until the cranberries are broken down and the sauce is thick.
- Transfer to a bowl and serve. To store, place in a lidded container and store in the refrigerator for up to one week. This sauce also freezes really well, simply freeze in a freezer safe container and reheat on the stove top for 5-10 minutes.
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