Aunt Rocky’s Sugar-Free Cranberry-Orange Sauce

Cover cranberries with the water in a medium saucepan. Slowly sprinkle gelatin over the top to avoid clumping. Bring to a simmer (just below a bubbly boil) and stir well.

Add erythritol, cinnamon, and orange zest. Keep simmering and stirring until erythritol completely dissolves. Simmer until cranberries pop open, about 10–15 minutes. (If you have a couple of stubborn cranberries, you can use a potato masher or fork to pop them.)

Cool in the pan for about 10 minutes, then transfer to refrigerator or freezer containers.

Yields 3 half-pints (3 cups) of cranberry sauce, or 24 servings of about 2 Tbsp. each.

Note: I like my cranberry sauce to be balanced a little toward the tart side, rather than overly sweet like jam. You may want to taste test your batch (be sure to let your sample cool so you don’t burn your mouth). Add more sweetener if desired before allowing the batch to cool.

I don’t get any commission or kickback for products I use or mention in my recipes. Brand names are included only to more accurately assess nutritional estimates, which are based on exact ingredients I used. Nutrition estimates are calculated per serving with My Fitness Pal’s online recipe analyzer. If you make any changes to the ingredients, your results may differ. The recipe is stored there and available to MFP users for logging in their food diaries. I do not include sugar alcohols or liquid sucralose in my nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index.

Per 2 Tbsp. serving: Calories 8, Total Fat 0 g, Saturated Fat 0 g, Sodium 0 mg, Potassium 0 mg, Total Carbohydrate 2 g, Dietary Fiber 1 g, Net Carbs 1 g, Sugars 1 g, Protein 0 g. Macros: Fat 0%, Protein 0%, Carbs 100%.

© November 15, 2016 Roxana Lopez

For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.