Keto Cranberry Sauce

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Deliciously tart, perfectly sweet, and completely sugar free, this easy keto cranberry sauce is the perfect low-carb condiment for your holiday meals.

Prep: 10

Cook: 15

Chill: 2

Total: 2 25

Recipe makes approximately 10 servings

Equipment Needed

cold running water
Colander
medium saucepan
whisk
large wooden spoon (or silicone spatula)
large bowl with lid (or plastic wrap to cover)

Ingredients Needed

1 12-ounce bag fresh cranberries (see Notes)
1 cup water
1 cup Granular Swerve Sweetener
1 teaspoon orange zest (optional)

Get Recipe Ingredients

Instructions

Pour 1 12-ounce bag fresh cranberries into colander and rinse cranberries well under cold running water to remove any dirt or surface impurities. Drain cranberries and set aside.
Place medium saucepan on stovetop over medium heat. Add 1 cup water and 1 cup Granular Swerve Sweetener. Whisk ingredients together until Swerve is dissolved into water.
Add rinsed cranberries and 1 teaspoon orange zest. Stir to incorporate.
Simmer ingredients over medium heat, stirring often, 10 to 12 minutes or until cranberries burst and liquid reduces slightly. Adjust simmer time as needed to achieve desired sauce consistency (see Notes). Keep in mind sauce will thicken upon standing.
Optional: Once cranberries begin to burst, mash cranberries against sides of saucepan with back of wooden spoon until desired consistency is achieved.
When cranberries have burst and desired consistency is reached, transfer cranberry sauce to large bowl. Let sauce cool 5 minutes, then cover bowl with lid or plastic wrap and place in refrigerator.
Chill sauce at least 2 hours. 30 minutes before serving, remove sauce from refrigerator and set aside. Let sauce stand until room temperature, then serve as desired.

Recipe Notes

Cranberries: Use whole, fresh cranberries without any added sugar or other ingredients. Frozen whole cranberries will also work, but don't use dried cranberries or any sort of prepared cranberries.
Swerve: If you're new to Swerve, be sure to use Granular Swerve Sweetener for this recipe. Swerve has expanded their product offerings to include various monkfruit, allulose, and sugar blends. Not all of these are keto-friendly, and since we haven't tested them, we can't speak to how a sweetener blend might affect the results of the recipe.
Sweetener Alternatives: If you don't have granular Swerve on hand, you can use powdered Swerve, powdered or granulated erythritol, or powdered or granulated monk fruit. You can also replace the granular Swerve with a keto maple-flavored syrup, using as much or as little as you like.
Overall Flavor: For a more tart and tangy sauce, start with ¾ cup Swerve. When cranberries burst, taste sauce and add more Swerve if needed.
Consistency: Simmer cranberry sauce ingredients 10 minutes for a thinner, runnier sauce with most of cranberries intact. Simmer cranberry sauce 15-18 minutes for a thicker, more jelly-like consistency (it won't be as thick as jellied sauce, though!). Stir sauce often to avoid sticking or burning. Sauce will thicken in refrigerator!
Leftovers: Let the cranberry sauce cool completely, then transfer it to an airtight container and refrigerate it up to 5 days, or freeze it up to 3 months.

Flavor Variations

Maple Cranberry Sauce: Replace the Swerve with 6-8 tablespoons of keto maple-flavored syrup. Add ½ teaspoon pure vanilla extract after removing saucepan from heat.
Rosemary Orange Cranberry Sauce: Wrap 3 1-inch long sprigs of rosemary in cheesecloth and tie kitchen twine around the cheesecloth to keep the bundle together. You could also put the rosemary in a tea strainer if you don't have cheesecloth. Add the rosemary to the saucepan with the cranberries. Before transferring the sauce to your bowl, remove the bundle and discard.
Spiced Cranberry Sauce: Replace the Granular Swerve with Brown Swerve. Add ½ teaspoon ground cinnamon, ½ teaspoon allspice, and ⅛ teaspoon nutmeg.
Orange Ginger Cranberry Sauce: Start by adding ⅛ teaspoon of ground ginger (or ¼ teaspoon of grated fresh ginger) and ¼ teaspoon orange extract along with the cranberries and orange zest. When cranberries begin to burst, taste sauce and adjust ginger, orange extract, and sweetener as needed.
Cinnamon Brown "Sugar" Cranberry Sauce: Replace the Granular Swerve with Brown Swerve. Add ¾ teaspoon ground cinnamon.

Nutrition Info (Approximate)