The Ultimate Keto Cranberry Sauce

• 1 12-ounce bag fresh cranberries (see Notes for type)
• 1 cup water
• 1 cup Granular Swerve Sweetener (or preferred keto sweetener)
• 1 teaspoon orange zest (optional, for a brighter flavor)

1. Pour 1 12-ounce bag fresh cranberries into a colander and rinse thoroughly under cold running water. This step is essential to remove any dirt or surface impurities from the berries. Once rinsed, drain the cranberries well and set them aside.
2. Place a medium saucepan on your stovetop over medium heat. Add 1 cup water and 1 cup Granular Swerve Sweetener. Using a whisk, stir these ingredients together continuously until the Swerve sweetener is fully dissolved into the water, creating a simple syrup base.
3. Add the rinsed cranberries and the 1 teaspoon orange zest (if using) to the saucepan. Stir gently to ensure all ingredients are well incorporated and the cranberries are coated with the sweetener mixture.
4. Bring the mixture to a gentle simmer over medium heat, stirring frequently. Continue to simmer for 10 to 12 minutes, or until the cranberries begin to burst open and the liquid slightly reduces and thickens. You can adjust the simmer time as needed to achieve your desired sauce consistency (refer to the Notes section for guidance). Keep in mind that the sauce will continue to thicken significantly as it cools.
5. Optional Step for Texture: Once the cranberries have started to burst, if you prefer a smoother sauce, you can begin to mash the cranberries against the sides of the saucepan using the back of a wooden spoon or spatula. Continue mashing until your preferred consistency is achieved. For a chunkier sauce, simply skip this step or mash lightly.
6. When the cranberries have burst and the sauce has reached your desired consistency, carefully transfer the hot cranberry sauce to a large, clean bowl. Allow the sauce to cool for about 5 minutes at room temperature, then cover the bowl with a lid or plastic wrap and place it into the refrigerator.
7. Chill the sauce for at least 2 hours. This chilling period is crucial for the flavors to meld and for the sauce to fully thicken. Approximately 30 minutes before you plan to serve, remove the sauce from the refrigerator and let it stand at room temperature. Serve as desired, perhaps alongside your holiday turkey or ham.

• Choosing Your Cranberries: Always use whole, fresh cranberries for the best flavor and texture in this recipe. Ensure they are free of any added sugar or other ingredients. If fresh cranberries are not available, frozen whole cranberries can be used directly without thawing. Avoid using dried cranberries or any pre-prepared cranberry products, as these often contain hidden sugars and won’t yield the same results.
• Understanding Swerve Sweetener: For optimal results with this specific recipe, we recommend using Granular Swerve Sweetener. Swerve offers various products, including blends with monk fruit, allulose, and different types of sugar. Not all of these are strictly keto-friendly, and their properties can vary. Since this recipe has been tested with Granular Swerve, we cannot guarantee the exact outcome if other blends are used.
• Alternative Sweeteners: If you don’t have granular Swerve on hand, you have other keto-friendly options. You can substitute with powdered Swerve, powdered or granulated erythritol, or powdered or granulated monk fruit. For a different flavor profile, you can also replace the granular Swerve entirely with a keto maple-flavored syrup, adjusting the quantity to your preferred level of sweetness.
• Customizing Overall Flavor: Cranberry sauce is all about balance. For a notably more tart and tangy sauce, begin with ¾ cup of Swerve. Once the cranberries have burst, taste the sauce and add additional Swerve if you find it needs more sweetness. This allows you to tailor the flavor precisely to your palate.
• Controlling Consistency: The simmering time directly impacts the final consistency of your sauce.
  • For a thinner, more liquid sauce with most cranberries still intact, simmer the ingredients for approximately 10 minutes.
  • For a thicker, more jelly-like consistency (though not as firm as jellied sauce without gelatin), extend the simmering time to 15-18 minutes. Remember to stir the sauce often, especially during longer simmers, to prevent sticking or burning. The sauce will naturally thicken further as it cools and chills in the refrigerator.
• Storing Leftovers: This keto cranberry sauce is excellent for meal prep and make-ahead convenience. Once it has cooled completely, transfer it to an airtight container. It can be safely refrigerated for up to 5 days, maintaining its fresh taste and texture. For longer storage, you can freeze it for up to 3 months. Thaw in the refrigerator before serving.

More Flavor Variations (Reprise)

• 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.

Serving: 1 serving | Calories: 20kcal | Protein: 0.003g | Fat: 0g | Saturated Fat: 0g | Trans Fat: 0g | Total Carbs: 21g | Fiber: 1g | Sugar: 1g | Added Sugars: 0g | Erythritol: 19g | Allulose: 0g | Sugar Alcohols: 0g | Net Carbs: 1g | Vitamin C: 4mg | Cholesterol: 0mg | Sodium: 1mg | Potassium: 20mg | Calcium: 3mg | Iron: 0.1mg