Keto Cranberry Sauce
This Homemade Cranberry Sauce is easy to make in one pot with cranberries, fresh citrus and cinnamon. Takes just 15 minutes to make and perfect for Thanksgiving or any holiday meal! Gluten-free, vegan, low carb and sugar-free.
Ingredients
- 4 cups fresh cranberries (about 12 ounces , frozen works as well but you may need to adjust the cooking time and amount of sweetener used
- 1/4 cup Lakanto sugar-free maple syrup , you can also sub with maple syrup for paleo or other liquid sweetener of your choice.
- zest and juice of half a Meyer lemon
- 1/2 tsp ground cinnamon
- water , as needed to desired consistency
Instructions
For the Stove-top Method:
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Add cranberries, lemon juice & zest, sweetener and cinnamon in a saucepan.
Heat over medium heat and simmer for 10-15 minutes, or until berries pop and sauce thickens. Stir in water, (2-3 tablespoons at a time, as needed to desired consistency).
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Cool completely. Serve at room temperature or refrigerator in an airtight container for up to 3 days ahead.
Recipe Notes
How to make ahead:
You can make this keto cranberry sauce up to 5 days in advance. Pour the cranberry sauce into a glass-container and seal with a lid. Store in the refrigerator for up to 5 days.
How to freeze:
To freeze fresh cranberry sauce, simply transfer to an airtight container and store in the freezer for up to 2 months.
How to reheat
To reheat, thaw in the fridge overnight and reheat in a saucepan over low heat.