The last recipe in our Thanksgiving series is cranberry sauce. This is something that my family believed only came in cans and that it wasn’t good unless you could see those ridges before you sliced it and served it. It’s also something that they regularly forgot in the fridge until we all sat down to eat and realized something was missing. For the past few years, I have either made my own cranberry sauces or relishes that were, unfortunately, full of sugar.
After researching some different berry jam recipes, I realized that I could make my own and still stay keto. Because of the xanthan gum in the recipe, it becomes jellied cranberry sauce, just like the kind you get in the can (but better!).
- 12 oz fresh cranberries
- 1 cup erythritol
- 1 tbsp orange peel (I used dried since I don’t keep oranges around anymore)
- 3/4 cup water
- 1/4 tsp xanthan gum
- Combine the berries, sweetener, orange peel, and water in a saucepan and bring to a boil. Allow the pot to simmer for 15 minutes.
- Sprinkle in the xanthan gum and cook for 1 more minute.
- Chill overnight.
- Makes 12 servings.
Macros in One Serving
14 calories, 0.1g protein, 0.0g fat, 23.6g total carbs, 2.4g net carbs