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Low Carb Sugar Free Cranberry Sauce

November 24, 2019 by Angela Roberts 2 Comments

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This is the first time I’ve made a sugar free cranberry sauce. I used powdered erythritol (Swerve confectioner’s Sweetener) and then my go to recipe adding in orange and cinnamon. You can make this same recipe with sugar if you choose to, but if I can cut the sugar at this big fat meal, I’m going to.

I have two other cranberry sauce recipes, blackberry cranberry sauce and pear cranberry sauce. You can cut the sugar there too by using erythritol.

The only thing you really need to know about cranberry sauce is that you should make your own because it’s super easy. It’s going to be tart no matter what, which is wonderful for cutting through all that fat in a heavy meal, but it will be a little more tart using a substitute. I actually like that.

You can also play with this recipe by adding in some frozen blueberries if you want a little bit of natural sweetener.

You should also make this your own. I used orange zest only to keep the sugar low, but a little bit of orange liquor never hurt anyone

Also, you can make a marvelous simple syrup with any extra, which is very useful for festive cocktails.

Make any of these Keto Friendly Thanksgiving Recipes

I loved this cranberry sauce left over for my stir fry stuffing!

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Sugar Free cranberry sauce

3 from 4 votes

Big Fat Healthy Orange Cranberry Sauce with a lower carb, Sugar Free Option

The perfect low-carb sugar free cranberry sauce that you should make all year to go with turkey, pork, and chicken.

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: Side Dish

Cuisine: American

Servings:

Calories: 18kcal

Author: Angela Roberts

Ingredients

12 ounces fresh cranberries
1 cup Swerve Granulated erythritol
zest of one orange
1/2 teaspoon cinnamon or a cinnamon stick
1 cup water
1 tablespoon orange liqueur optional
1/4 teaspoon black pepper

Instructions

Put everything into a saucepan over medium heat.
Cook stirring frequently until the cranberries pop.
Remove from stove. Stir in black pepper. Cool. Then chill.

Notes

8 servings per recipe
3 net carbs per serving

Nutrition

Serving: 1g | Calories: 18kcal | Carbohydrates: 5g | Fiber: 2g

Please follow me on instagram. If you make this recipe, please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

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Turkey Stuffing Hash, The Best Leftovers Brunch - Spinach Tiger says:

November 26, 2017 at 11:17 am

[…] Cranberry Sauce (recipe here) […]

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World's Best Grain Free Stuffing Recipe, Paleo and Keto Friendly says:

November 24, 2017 at 12:08 pm

[…] Here is what I did with the leftovers. Stir fry in a pan with butter, add arugula and a side of this sugar free cranberry sauce. […]

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The quickest five minute low-carb dessert: Whipped Ricotta with a little bit of swerve, vanilla or berries. I use a mini food processor and voila. I’ve seen a lot of recipes use honey, which would be great too (especially spread on toast). This is my keto version of a fast sweet treat.
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* 1 small head red cabbage
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* 1/4 cup white wine vinegar can use red wine or white wine or champagne vinegar
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* 1/2 to 3/4 cups extra virgin olive oil
* sea salt
* pepper
Instructions
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Shallot Vinaigrette
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am so excited to say this is a KETO TIRAMISU, grain free, gluten free, sugar free, but you would never know it. 👩🏻‍🍳Many tricky parts to conquer. First, there are no keto lady fingers. I used my keto yellow cake batter to make cake fingers. 👩🏻‍🍳❤️Worked like a charm and did not fall apart when dipped into espresso. Second tricky part: Making the sabayon (eggs yolks w sweetener warmed and beaten in bain marie) which takes ten minutes of constant stirring. Also tricky to use swerve and not sugar and not getting grainy, as erythritol doesn’t break down the same way sugar does. There was also a warning about the mascarpone curdling. That didn’t happen either. So maybe I got lucky. Next time will tell. I also added Red Eye Rye (coffee infused rye) to my espresso because to me tiramisu is not tiramisu without liquor. It came out so good 😋😋and very soon, I’ll soon be posting my recipe.
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You must do these three things:
* 💘Follow @spinachtiger on instagram
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Xanthan Gum Thickening Gel from Cook’s Illustrated

* 2 cup water
* 1 tablespoon xanthan gum

Add water to blender, turn it on and add in xanthan gum, mix for two minutes.
Put in air tight jar. Stick in fridge for up to one month. Use as needed in place if corn starch, flour for thickening gravy, strews, soups, etc.

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