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Looking for a keto-friendly Thanksgiving cranberry sauce recipe that is easy and flavorful? Look no further.
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!
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Hands-on Overall
Serving size about 1/4 cup/ 58 g/ 2 oz
Nutritional values (per about 1/4 cup/ 58 g/ 2 oz)
Net carbs5.2 grams
Protein0.3 grams
Fat0.1 grams
Calories27 kcal
Calories from carbs 92%, protein 5%, fat 3%
Total carbs6.9 gramsFiber1.7 gramsSugars3.2 gramsSaturated fat0 gramsSodium20 mg(1% RDA)Magnesium4 mg(1% RDA)Potassium49 mg(2% EMR)
Ingredients (makes 8 servings)
- 3 1/2 cups fresh or frozen cranberries (350 g/ 12.3 oz)
- 2/3 cup granulated Swerve or Erythritol (133 g/ 4.7 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)
Instructions
- 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.
Spiced Orange Cranberry Sauce
Step by Step
Ingredients
- 3 1/2 cups fresh or frozen cranberries (350 g/ 12.3 oz)
- 2/3 cup granulated Swerve or Erythritol (133 g/ 4.7 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)
Instructions
- 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.
Nutrition (per serving, about 1/4 cup/ 58 g/ 2 oz)
Calories27kcal
Net Carbs5.2g
Carbohydrates6.9g
Protein0.3g
Fat0.1g
Saturated Fat0g
Fiber1.7g
Sugar3.2g
Sodium20mg
Magnesium4mg
Potassium49mg
Detailed nutritional breakdown (per about 1/4 cup/ 58 g/ 2 oz)
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