Low Carb Cinnamon Orange Keto Cranberry Sauce
I’ll be honest: I had absolutely never considered making my own cranberry sauce pre-keto. Obviously the canned version isn’t the best tasting (or best for you), but who wants to find room for yet another pan on the stove when you’re already in the middle of holiday cooking? Luckily, this keto cranberry sauce recipe is super easy to make and can easily be made in advance to save precious time and effort on the day of!
Cranberries, like many other berries, are relatively low in carbs and of course you couldn’t have any kind of keto cranberry sauce without them. In this keto cranberry sauce recipe, the tartness is complemented by a bit of fresh orange juice and zest to add a lot bright flavor for just a few carbs over the whole recipe. Winter spices and a splash of vanilla round out the sauce.
Cinnamon Orange Keto Cranberry Sauce
Enjoy this flavorful keto cranberry sauce recipe with no added sugar over the holidays! Per 2tbsp serving: 11kcal, 2.25 total carbs – 1g fiber = 1.25 net carbs.
- Prep Time: 5m
- Cook Time: 20m
- Total Time: 25m
- Serves: 24
- Yield: 3 cups
Ingredients
- 1 pound (~454g) fresh cranberries
- 1/2 cup water
- 1 cup granulated keto-friendly sweetener (such as erythritol or Swerve/Lakanto), more or less to taste
- 2 tablespoons fresh squeezed orange juice
- 1 tablespoon fresh orange zest
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon apple cider vinegar (optional)
- 1 dash ground ginger, nutmeg (optional)
Instructions
- Add cranberries, water, orange juice, orange zest, and sweetener to a saucepan over medium heat. Cook for about 10 minutes, stirring occasionally, until sweetener is dissolved and cranberries have begun to burst.
- Lower heat to a simmer and add remaining ingredients. Stir to combine. Cook for an additional 10 to 15 minutes, or until sauce has reduced to your desired thickness. Sauce will thicken further after cooling.
- Remove pan from heat and allow sauce to cool before serving or transferring to another container to store. Best served chilled or at room temperature. Store in the refrigerator in a sealed container for up to two weeks, or freeze for longer storage.
Notes:
- 1/2 of an average sized orange should provide enough juice and zest for this recipe. Navel oranges are a safe bet flavor-wise.
- I tend to like my cranberry sauce a bit on the sweeter side. If you prefer yours more tart, start with less sweetener and adjust as needed.
- You can stir in additional fresh cranberries in step 2 to add some additional texture, or even a handful of chopped walnuts for some crunch and healthy fats.
