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Homemade cranberry sauce is incredibly easy to make and only takes about 15 minutes!
I add a little orange zest and lemon juice to brighten up the flavors and tame the tartness of the cranberries a bit.
It’s honestly one of my favorite things have along side my turkey on Thanksgiving! I really look forward to making it every year.
If you have leftovers, don’t worry because there are lots of things you can use leftover cranberry sauce for! You can make Cranberry Sauce and Walnut Muffins or my Cranberry Walnut Crumble Bars, which are absolutely delicious! You can also spread over pancakes or waffles, use in a protein shake or even make a vinaigrette with it!
How to Make Keto Cranberry Sauce
Ingredients
12 ounce bag of fresh cranberries
2/3 cup water
zest of 1/2 an orange
1 teaspoon fresh lemon juice
3/4 cup Swerve confectioners (or powdered erythritol)
Preparation
Add the water, orange zest and swerve to a saucepan and bring to a simmer.
Add in the cranberries and lemon juice, then simmer on low for 12-15 minutes or until the cranberries burst open. Be sure to stir occasionally.
If you want your sauce a little more chunky, cook closer to 12 minutes, if you want a smoother sauce, cook closer to 15 minutes.
The longer it cooks, the more the cranberries will break down.
Mine took exactly 14 minutes, which was perfect for me.
Remove from the stovetop, transfer the sauce to a bowl, cover and chill in the fridge until you are ready to serve.
Looking for more Thanksgiving ideas? Check out my recipe for Herb Sausage Stuffing!
More Keto and Low Carb sauces…
RASPBERRY SAUCE
5 MINUTE LEMON CURD
STRAWBERRY SAUCE
SUGAR-FREE SWEETENED CONDENSED MILK
Easy Salted Caramel Sauce
Homemade Cranberry Sauce - Keto and Low Carb
INGREDIENTS
- 12 ounce bag of fresh cranberries
- 2/3 cup water
- zest of 1/2 an orange
- 1 teaspoon fresh lemon juice
- 3/4 cup Swerve confectioners
PREPARATION
- Add the water, orange zest and swerve to a saucepan and bring to a simmer. Add in the cranberries and lemon juice, then simmer on low for 12-15 minutes or until the cranberries burst open. Be sure to stir occasionally.
- If you want your sauce a little more chunky, cook closer to 12 minutes, if you want a smoother sauce, cook closer to 15 minutes. The longer it cooks, the more the cranberries will break down. Mine took exactly 14 minutes, which was perfect for me.
- Remove from the stovetop, transfer the sauce to a bowl, cover and chill in the fridge until you are ready to serve.
What if I want no chunks at all in it? Would it be okay to puree it or would that make it more soupy? Perhaps some grass fed gelatin in it? What do you recommend? Thanks!
Hi Donna,
You can puree it and it shouldn’t make it soupy, if anything it should thicken it up a little more. It honestly doesn’t need any gelatin at all. Funny you mention that because I initially wrote the recipe to include some. But once I made it, I realized the citrus really helped thicken it perfectly, so no thickener was needed.
Perfect for Thanksgiving. Tastes better than the can stuff at the supermarket.
Thanks Darcie! I’m addicted to the stuff, I’ve already written a couple of other recipes to use it in! Glad you enjoyed it 🙂