This keto cranberry sauce is a tart and sweet combo perfect for Thanksgiving dinner. This is exactly how we make it at work, but then I had to make a keto jellied cranberry sauce for my family because that is the traditional Thanksgiving staple on our table. It turned out awesome and looks almost exactly like the canned version from my childhood. Super simple and delicious!

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Keto Cranberry Sauce Recipe:
2-12 oz packages of fresh or frozen and thawed cranberries
1 Cinnamon Stick (optional)
1 Star Anise (optional)
Zest of 1 orange
1/4 Cup of fresh squeezed orange juice
1 1/4 Cup Water
1 1/2 Cup Allulose or other alternative sweetener
Pinch of salt

Instructions:
Combine all ingredients into a large pot. Place over medium heat and stir to dissolve all the sweetener. Bring mixture to a boil, then reduce heat so the mixture doesn't boil over. Stir occasionally as it boils for 10-15 minutes. When it is thick and all the cranberries have burst, the sauce is done. Remove the cinnamon stick and star anise and place in a container to cool to room temperature, then refrigerate until needed. Serve with your favorite Thanksgiving meal or with whatever your heat desires. Mix with mayo for a delicious spread for leftover turkey sandwiches.


If you want to take it a step further and your family is anything like mine, they like the canned jellied cranberry sauce. So I made that too!

1 3/4 Cup Strained liquid from the homemade cranberry sauce
2 Tbs. Cold water
1 Tbs. Gelatin

Instructions:
In a small dish place cold water and mix in the gelatin and set aside. Take the strained liquid from the homemade cranberry sauce, pour a cup of the liquid into a pot or a microwave safe dish and heat until small bubbles form. Place the gelatin puck into the hot sauce and stir until fully dissolved. Mix the hot mixture into the rest of the strained cranberry sauce mixture. Make sure to distribute the gelatin thoroughly throughout the mixture. Place into a clean can and let set in the refrigerator for 8 hour to overnight. When it is ready to unmold, place can into warm water for about 30 seconds. Flip onto a cutting board and with a can opener remove the bottom seal of the can and push out the jellied cranberry. For best slices, slice with a knife that is warmed with some hot water. Place on a serving vessel for your Thanksgiving table.

Macros for fresh keto cranberry sauce: 10- 1/2 Cup serving
34 calories
.4 g protein
8.8 g total carbs
2.5 g fiber
6.3 net carbs

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