This keto cranberry sauce is a tasty twist on a traditional favorite! It uses fresh cranberries, which are sweetened with low-carb sweeteners for a perfect blend of tart and sweet.
I love that I can enjoy this zingy sauce guilt-free while still getting that holiday flavor. Just spoon it on some turkey and watch everyone go back for seconds—it’s that good!
Key Ingredients & Substitutions
Fresh Cranberries: The star of this recipe! Fresh cranberries give the sauce its bright, tangy flavor. If they’re out of season, you can use frozen cranberries but thaw them first. Just make sure there are no added sugars.
Granulated Erythritol: This is a great low-carb sweetener that doesn’t spike blood sugar. If you don’t have erythritol, consider using monk fruit sweetener or stevia. Just check the conversion for sweetness, as they can be sweeter than erythritol.
Lemon Zest and Juice: They brighten the sauce and balance out the tartness. If you’re out of lemons, you can use a splash of apple cider vinegar for acidity, but it will change the flavor slightly.
Vanilla Extract: This is optional but adds a lovely depth to the sauce. You can skip this or substitute with almond extract for a different flavor twist.
Fresh Rosemary: It gives an unexpected but pleasant herby note. If you don’t have rosemary, try thyme or simply skip it for a pure cranberry sauce.
What’s the Best Way to Cook Cranberries for Sauce?
Cooking cranberries might seem simple, but getting the right consistency is key. Here’s how to make it just right:
- Start by combining water and sweetener over medium heat. Make sure it’s dissolved—this helps the flavors meld early.
- Let the mixture boil before reducing to a simmer. Keep an eye on it while stirring occasionally. This helps prevent burning.
- Cook until the cranberries burst and the sauce thickens, which usually takes about 10-15 minutes. Don’t rush this step as it helps concentrate the flavors!
By following these tips, you’ll end up with a deliciously thick and flavorful keto cranberry sauce that’s perfect for any occasion! Enjoy it on your favorite dishes or as a dip!
How to Make Keto Cranberry Sauce
Ingredients You’ll Need:
- 12 oz (340 g) fresh cranberries
- 1/3 cup water
- 1/2 cup granulated erythritol or your preferred keto sweetener (adjust to taste)
- 1 tsp lemon zest
- 2 tbsp fresh lemon juice
- 1/2 tsp vanilla extract (optional)
- 1 small sprig of fresh rosemary (for flavor, optional)
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare on the stove and requires no chilling time. However, letting it cool and thicken at room temperature before serving is recommended, which adds a little extra time. Overall, you can expect about 20-25 minutes from start to finish!
Step-by-Step Instructions:
1. Prepare the Cranberries:
Start by rinsing the fresh cranberries under cold water. Make sure to drain them well so you’re left with clean cranberries ready for cooking.
2. Dissolve the Sweetener:
In a medium saucepan, combine the water and your chosen sweetener. Heat it over medium heat, stirring until the sweetener has completely dissolved. This will create a nice syrup to cook the cranberries in.
3. Add Cranberries and Flavorings:
Once the sweetener is dissolved, add the rinsed cranberries to the saucepan. Then, add the lemon zest, lemon juice, and a pinch of salt. If you’re using rosemary, add it now for an extra touch of flavor.
4. Cook the Mixture:
Bring everything in the saucepan to a boil, then lower the heat to maintain a gentle simmer. You’ll want to cook the cranberry mixture uncovered, stirring occasionally. This will help the cranberries burst and the sauce thicken, which should take about 10-15 minutes.
5. Finish the Sauce:
Once the cranberries have burst and the sauce has thickened to your liking, remove the rosemary sprig if you used it, then stir in the vanilla extract if you like for an added touch of flavor.
6. Cool and Serve:
Let the sauce cool to room temperature; as it cools, it will continue to thicken. Once cooled, you can transfer it to an airtight container and refrigerate it until you’re ready to serve. This sauce is perfect for pairing with holiday meals, serving as a topping for meats, or just enjoying on its own!
This keto cranberry sauce is not only low in carbs but also bursting with flavor, making it a delightful addition to any meal!
Can I use frozen cranberries instead of fresh?
Yes, you can use frozen cranberries! Just make sure to thaw them before cooking. This will help them burst more easily during the cooking process, just like fresh ones.
How long will this keto cranberry sauce last in the fridge?
This sauce can last in the fridge for up to 1 week in an airtight container. Just give it a quick stir before serving as it may thicken slightly in the fridge.
Can I adjust the sweetness level?
Absolutely! Feel free to taste the sauce as it cooks and adjust the amount of sweetener to your preference. Just remember that it will taste slightly sweeter once it cools, so keep that in mind!
What can I serve this cranberry sauce with besides turkey?
This sauce pairs wonderfully with roasted meats like pork or chicken, and it’s also great over cream cheese with crackers for a festive appetizer. You can even use it in desserts like cheesecakes for added flavor!
