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Keto Cranberry Sauce
Tradition! Sometimes that's what the holidays are all about. I know I have fond memories of the round cranberry sauce, straight from the can, sliced and looking like ruby colored jello on the Thanksgiving table! An easy choice for a kid who is surrounded by weird, once a year dishes like mashed turnips or Brussels sprouts! Fast forward 50, okay, 60 years and here's me reading the cranberry sauce label. 28 carbs in FOUR TABLESPOONS of sauce! What's a pilgrim to do? This year, I'm making my own! Its fairly easy and Really good! Better than the canned stuff, but reminiscent enough to satisfy the 6 year old in me. Cranberry sauce? Yes Please! And I'll take some of those Brussels sprouts too! (See, I have matured!)
Ingredients
Method
- Pour 1 cup sugarless cranberry juice and 1 cup water in a large heavy bottomed sauce pan. (You may use 2 cups of water instead of cranberry juice if you want to save 1.5 carbs per serving.) Bring to a full boil.
- Wash cranberries by rinsing them with water. Pour into boiling liquid. They will start to pop. Cook for 5 or 10 minutes over medium heat, until berries are mushy and all popped.
- Using a food mill, strain the cranberry juice from the pulp. If you don’t have a food mill, a sieve and the bottom of a jar to mush them through the sieve will work, but not as easily as a food mill!
- Return the strained juice to the pot. Add sweeteners and package of pectin (3 Tbs). Stir on medium heat till mixture reaches a boil.
- Boil for 1 minute.
- Pour cranberry sauce into a mold or bowl.
- Cill in fridge for 2 hours or over night.
Nutrition
Video
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