keto cranberry sauce (Print Version)
# Ingredients:
→ Main Ingredients
01 -
12 oz fresh or frozen cranberries
02 -
1 cup powdered monk fruit allulose sweetener
03 -
3/4 cup water
04 -
1 teaspoon orange zest (optional)
05 -
1/2 teaspoon vanilla extract
# Instructions:
01 -
In a medium saucepan, combine the cranberries, water, powdered sweetener, and orange zest. Bring to a boil over medium heat, then reduce to a simmer. Cook for 10–15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.
02 -
Remove from heat and stir in the vanilla extract. Let the cranberry sauce cool before serving or storing.
# Notes:
01 -
You can adjust sweetness to your taste by adding more or less sweetener.
02 -
Store in the refrigerator for up to 2 weeks or freeze for up to 3 months.
03 -
Use a blender for a smoother texture if you prefer.