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Keto Cabernet Cranberry Kumquat Sauce

There’s nothing better than a delicious side of cranberry sauce with your holiday meal. Cranberries don’t have to just be a delicious Thanksgiving staple side, they can contribute to any holiday meal with family and friends. Whether you are bringing a dish, or hosting a dinner party this cranberry sauce is sure to please. Both keto and low carb, this holiday staple is quick, easy, delicious, and will keep you in ketosis. This recipe is a great starter for my ketofied version of Julia Child's Fluffy Pumpkin Pie.

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Ingredients Method Notes

Ingredients

2 1/2 cups fresh (or frozen, thawed cranberries (one 8-oz. bag))
1 cup dry red wine (such as Cabernet Sauvignon)
1 cup of erythritol
1/2 cup seeded sliced fresh kumquats
½ tsp Xanthan gum

Method

Bring cranberries, wine, erythritol, and kumquats to a boil in a medium saucepan, reduce the heat, and simmer, stirring often, until cranberries burst and release juices, about 15 -20 minutes. Let cool.
Pro tip: Put a tablespoon of this sauce in your favorite low carb ‘Rita, it is SERIOUSLY both delish and festive! Who doesn’t love a good festive margarita? 💃💃💃.

Notes

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Xanthan Gum
Bob’s Red Mill Xanthan Gum (8 oz)

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Erythritol
Swerve Granular Sugar Replacement (12 oz, 2-pack)

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