Homemade Cranberry Sauce – Keto and Low Carb

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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.

It’s honestly one of my favorite things have along side my turkey on Thanksgiving!

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!

If you have some leftover, you can use in my Cranberry Walnut Crumble Bars…

Or in my Cranberry Sauce and Walnut Muffins…

Makes 6 Servings

Macros:  Fat 0 grams – Protein 0 grams – Carbs (net) 4 grams

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5 from 1 vote

Homemade Cranberry Sauce - Keto and Low Carb

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.  It's honestly one of my favorite things have along side my turkey on Thanksgiving!

Course Side Dish

Cook Time 15 minutes

Total Time 15 minutes

Servings 6

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.

*All nutritional data is provided as a courtesy and is accurate to the best of my knowledge. I am not a certified Nutritionist, so if you are concerned about this data, please feel free to verify it using the nutrition calculator of your choice. All data is based on net carbs and does not include sugar alchol (Swerve/Erythritol).

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