It wouldn’t be a proper Thanksgiving dinner without a beautiful Thanksgiving dinner. Ruby-colored cranberry sauce is on the table. I grew up eating the canned version, but nothing beats making your own. Once I found out 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 video below on how to make the best low-carb cranberry sauce ever.
Believe it or not, traditional cranberry sauce recipes usually have quite a bit of added sugar. There’s a good reason for that. Cranberries contain just 4 grams of natural sugar per cup, so they desperately need something to balance out their extreme, mouth-watering acidity. Sugar, or the sweetness of sugar, turns that beautiful little sour red fruit into something edible. However, this recipe eliminates sugar and is low in calories and carbohydrates.
Instead, I substitute my favorite zero-calorie, sugar-free sweetener. SPLENDA® Stevia Sweetener. 100% natural and tastes just like 100% real sugar. It’s made with Stevia leaf extract, which is rich in something called Rebaudioside (Reb D). This extract gives stevia leaves their sweet and savory flavor. Most other stevia products today are made using rebaudioside (Reb-A) extract, which can give a strange bitter taste and unpleasant aftertaste. SPLENDA Stevia is also non-GMO and contains no artificial flavors, colors or preservatives. Perfect if you’re on a low-carb, keto, paleo diet, or are diabetic but want a little sweetness in your life. It’s also a healthier everyday option for sweetening coffee, tea, iced tea, lemonade, and more.. Details below about where to get it and the different sizes available. Now let’s move on to the sauce.
Cranberry sauce can be made in one pot.
I’ll show you how to make low-carb cranberry sauce.
First, wash the contents of a 12-ounce bag of fresh cranberries, discarding any that look soft or bruised. You can find it in the produce section of your grocery store. Next, add 1 cup of water to a small pot with 2 cinnamon sticks (about 3 inches long) and start heating over low heat. Then add 1/2 cup SPLENDA® Stevia SweetenerThis is equivalent to the sweetness of 1 cup of white sugar. If you don’t have cinnamon sticks, there’s no need to go to the store. Add 1 teaspoon of ground cinnamon instead.
Stir quickly to dissolve and once the water starts to bubble, add the remaining ingredients to the pot, including the cranberries, orange zest, and vanilla extract. The addition of fresh orange zest gives you the essence of orange without all the sugar, carbs, and calories, and vanilla extract adds a warm floral flavor to balance the acidity and sweetness of this sauce.
Reduce heat to low and cook this small cranberry mixture for about 8-10 minutes. As the cooking progresses, you’ll begin to notice that the individual cranberries begin to pop. Once the cranberry sauce is done, remove from heat and let cool to room temperature before transferring to a bowl. Chill the cranberry sauce in the refrigerator until ready to eat. If you don’t like your sauce to be too cold, let it sit at room temperature for about 30 minutes before serving. We recommend making this cranberry sauce the night before. This will deepen the flavor and give you more time to relax and spend time with your family.
We calculated the nutritional profile for 8 servings of this low carb cranberry sauce recipe. Each serving is 1/4 cup equals 4 tablespoons or 2 ounces.
8 servings (1/4 cup each) = 2.5 net carbs per serving
Total carbohydrates 4.2g
Dietary fiber 1.7g
Total carbohydrate amount 1.6g
4.2 grams (total carbohydrates) – 1.7 grams (fiber) = 2.5 net carbohydrates per serving
Get the recipe!
Best Low Carb Sugar Free Cranberry Sauce Ever (Keto, Paleo, Diabetic Friendly)
Tart, sweet, and gently spiced, this super easy low-carb, sugar-free cranberry sauce is flavored with orange zest, cinnamon, and vanilla, and sweetened with your favorite sweetener, Splenda Stevia. It’s perfect for the holiday table and never leaves out the sugar.
Device
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Citrus zester or grater
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spoon
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small pot
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measuring spoon
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serving bowl
material
- 1 cup water
- 2 3-inch cinnamon stick or 1/2 to 1 teaspoon ground cinnamon *If using powder, start with 1/2 teaspoon and add more to taste
- 1/2 cup splenda naturals stevia (Same sweetness as 1 cup of sugar)
- 1 12 oz Bag of fresh cranberries, rinse and pick inside
- 1 orange, with peel
- 1 teaspoon vanilla essence
direction
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Place water and cinnamon stick in a small saucepan over medium heat. When the water starts to bubble, add the Splenda Stevia and stir to dissolve.
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Add the cranberries, orange zest, and stir and simmer for about 8 minutes if you want more whole berries in the sauce, or about 12 minutes if you prefer a smoother taste.
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Stir in the vanilla extract, remove the pan from the heat, and let cool to room temperature. The sauce will thicken as it cools.
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Transfer to a serving bowl and refrigerate until ready to serve. If you prefer your cranberry sauce at room temperature, remove it from the refrigerator about 30 minutes before serving.Makes about 2 cups. enjoy!
Precautions
♥ If you want to cut down on sugar but don’t want to waste oranges, try an orange and cinnamon pot to add some natural flavor to your home. Chop the oranges and place them in a large pot. or slow cooker (with lid removed) It is filled with water. Next, add 1/4 cup of cloves, 2 cinnamon sticks (you can reuse the ones you used for the cranberry sauce), and a little vanilla extract. Simmer it on low heat and it will give your house a divine aroma.
➡ Click here to order Splenda Stevia!
Have a great vacation!
