Sunday, November 18, 2018

Low-Carb Spiced Orange Cranberry Sauce

Cranberry sauce is one of my all-time favorite condiments even when it’s not holiday season! Typically though a serving of traditional cranberry sauce can contain upwards of 22 grams of sugar, that’s crazy.

This keto cranberry sauce has a tiny fraction of that and is spiced with fresh oranges and spices like clove and cinnamon.

Serve this healthy low-carb cranberry sauce with your holiday meal and I guarantee no one will be able to tell the difference. It’s perfect on your holiday turkey but I even love it on taco bowls, trust me. A bit of cauliflower rice with grilled steak, squash, and kale this makes a perfect “harvest” style bowl you will love!

Preparation time
Hands-on:    5 minutes
Overall:     15 minutes
Nutritional values (per serving, about 1/4 cup/ 58 g/ 2 oz)
Total Carbs 6.1 grams
Fiber 1.7 grams
Net Carbs 4.4 grams
Protein 0.3 grams
Fat 0.1 grams
of which Saturated 0 grams
Energy 24 kcal
Magnesium 4 mg (1% RDA)
Potassium 49 mg (3% EMR)

Macronutrient ratio: Calories from carbs (91%), protein (5%), fat (4%)

Ingredients (makes 8 servings)
  • 3 1/2 cups fresh or frozen cranberries (350 g/ 12.3 oz)
  • 2/3 cup granulated Swerve or Erythritol (130 g/ 4.6 oz)
  • 1/4 tsp ground cinnamon
  • pinch of sea salt
  • 1/8 tsp ground cloves
  • 1 organic orange, zested
  • 3 tbsp fresh orange juice (45 ml)
Instructions
  1. Place the cranberries in a medium pot and heat over a medium heat.
  2. Add the Swerve, cinnamon, salt, cloves, orange zest and orange juice.
  3. Bring the mixture to a simmer.
  4. Cook for 7-10 minutes, stirring occasionally, until the cranberries are broken down and the sauce is thick.
  5. Transfer to a bowl and serve. To store, place in a lidded container and store in the refrigerator for up to one week. This sauce also freezes really well, simply freeze in a freezer safe container and reheat on the stove top for 5-10 minutes.
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