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This easy cranberry sauce recipe is also sugar-free and makes a healthy option for the holidays. Made with either whole fresh cranberries or frozen cranberries, orange zest, and spices, it’s also low carb, paleo, and gluten-free. Homemade cranberry sauce made from scratch tastes so much better than canned cranberry sauce! It makes the perfect side dish for Thanksgiving or Christmas.

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Best Keto Cranberry Sauce Recipe:
Ingredients:
12 oz cranberries fresh or frozen
1 ¼ cups water you may replace half of the water with fresh orange juice if you are NOT on a keto diet
1 cup confectioner erythritol (I use Swerve) Use any other sweetener that is not granulated such as powdered monk fruit or sugar-free maple syrup. If you are not on a sugar-free diet, use ½ cup of sugar or honey.
1 tsp orange zest or orange extract
1 tsp ground cinnamon plus a dash of ground nutmeg and ground cloves if desired
1 stick of cinnamon optional
1 sprig of rosemary optional
1/2 tsp vanilla extract

How to Make Cranberry Sauce:
1. Stir in cranberries, water, the low carb sweetener, orange zest (or little orange extract, spices, cinnamon stick, and a sprig of rosemary in a medium saucepan or iron skillet.
2. Bring the mixture to a boil over medium-high heat. Then reduce the heat to medium-low and let it simmer for about 10 minutes or until most of the cranberries pop and the sauce reduces and thickens.
3. TIP: Avoid mixing while the sauce cooks unless you want your sauce to have fewer whole cranberries and be more cranberry jelly.
4. Remove the pan from the heat and stir in vanilla extract. Let it cool before serving or storing the sauce in the fridge.

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