No Thanksgiving dinner is complete without beautiful food. Ruby cranberry sauce on the table. The canned version is what I grew up with, but nothing compares to making it yourself. Once I realized how quick and easy it was, I never looked back. And now that you can make it low carb, it’s even better!
Watch the best low-carb cranberry sauce how-to video below!
It may be hard to believe, but traditional cranberry sauce recipes typically have quite a bit of added sugar. And there’s a reason for that. Cranberries have only 4 grams of natural sugar per cup and desperately need something to balance out their mouth-watering tartness. Sugar, or rather its sweetness, is what turns those beautiful little tart red berries into something edible. But in this recipe, we’ve kicked the sugar to the curb and left the calories and carbs alone.
Instead, we’re substituting our favorite zero-calorie, sugar-free sweetener. SPLENDA® Stevia Sweetener. It is 100% natural and tastes 100% like real sugar. It is made from stevia leaf extract, which is rich in a compound called rebaudioside (Reb D). This extract gives stevia leaves their sweet and delicious flavor. Most other stevia products today are made from Rebaudioside (Reb-A) extract, which can give it a strange, bitter and unpleasant aftertaste. SPLENDA Stevia is also non-GMO and has no artificial flavors, colors or preservatives. Perfect if you’re low carb, Keto, Paleo, or diabetic but want a little sweetness in your life. It’s also a healthier everyday option that complements sweet treats like coffee, tea, iced tea, and lemonade.. Below you will find details on where to find them and the different sizes available. Now let’s get to the sauce.
Making cranberry sauce is a one-pot deal.
Here’s how to make low-carb cranberry sauce!
First, rinse the contents of a 12-ounce bag of fresh cranberries and discard any that appear soft or bruised. You can find it in the produce section of your grocery store. Then place a cup of water in a small pot containing two cinnamon sticks (about 3 inches long) and begin to bring to a gentle boil. We pour ½ cup. SPLENDA® Stevia SweetenerThis is equivalent to the sweetness of 1 cup of white sugar. If you don’t have cinnamon sticks, no need to run to the store, just add 1 teaspoon of ground cinnamon instead.
Stir quickly to dissolve and once the water begins to bubble, add the remaining ingredients to the pot, including the cranberries, orange zest, and vanilla extract. Adding the zest of a fresh orange gives you the essence of an orange without all the sugar, carbohydrates, and calories, while vanilla extract adds a warm, floral note that balances the tart and sweet flavors of this sauce.
Bring this little cranberry mixture to a gentle boil and cook for about 8-10 minutes. You will see the cranberries begin to pop as they ripen. Once the cranberry sauce is ready, turn off the heat and allow to cool to room temperature before transferring to a serving bowl. Keep cranberry sauce chilled in the refrigerator until ready to serve. If you don’t like your sauce too cold, let it sit at room temperature for about 30 minutes before serving. I recommend making this cranberry sauce the night before. This will allow your taste to develop further and give you more time to relax and spend with your family.
We’ve calculated the nutritional profile for 8 servings of this low-carb cranberry sauce recipe. Each serving is based on a ¼ cup serving, which is equal to 4 tablespoons or 2 ounces.
Serves 8 (¼ cup each) = 2.5 net carbs per serving
Total carbohydrates: 4.2g
Dietary fiber 1.7g
Total sugar content: 1.6g
4.2g (total carbs) – 1.7g (dietary fiber) = 2.5 net carbs per serving
Get the recipe!
Best Low Carb Sugar Free Cranberry Sauce (Keto, Paleo, Diabetic Friendly)
Tart, sweet, and gently spicy, this super-easy, low-carb, sugar-free cranberry sauce is flavored with orange zest, cinnamon, and vanilla, then sweetened with our favorite sweetener, Splenda Stevia. Perfect for your holiday table. You’ll never miss the sugar!
equipment
-
Citrus zester or grater
-
spoon
-
small pot
-
measuring spoon
-
serving bowl
ingredient
- 1 cup water
- 2 3 inch cinnamon stick or 1/2-1 teaspoon ground cinnamon * If using powder, start with 1/2 teaspoon and add more to taste.
- 1/2 cup Splenda Naturals Stevia (Sweet like 1 cup of sugar)
- 1 12 ounces Bag of fresh cranberries, rinsed and picked
- 1 orange, zest
- 1 teaspoon vanilla extract
map
-
Heat water and cinnamon stick in a small saucepan over medium heat. When the water begins to bubble, add the Splenda Stevia and stir to dissolve.
-
Add the cranberries and orange zest and simmer for about 8 minutes if you want more whole berries in the sauce, or 12 minutes if you want it smoother.
-
Stir in the vanilla extract, then remove the pot from the heat and allow to cool to room temperature. The sauce will thicken as it cools.
-
Transfer to a serving bowl and keep chilled in the refrigerator until ready to serve. If you want to keep your cranberry sauce at room temperature, take it out of the refrigerator about 30 minutes before serving.It comes out to about 2 cups. take pleasure in!
memo
♥ If you don’t want to waste the oranges without the sugar, try this Orange-Cinnamon Casserole to add natural flavor to your home. Slice the orange and place it in a large pot. Or slow cooker (lid closed) It’s full of water. Next, add 2 cinnamon sticks (you can reuse the sticks from the cranberry sauce) along with 1/4 cup cloves and a pinch of vanilla extract. Let it simmer over low heat and your home will smell divine!
Happy holidays!
