Keto Thanksgiving Cranberry Sauce
How to Make It
Step
Recipe Steps steps 3 8 h 35 min
Step 1
Make sure you start the recipe with frozen cranberries. If you can only find fresh cranberries, make sure to freeze them before starting the recipe. Combine whole, frozen cranberries and water in a pot on the stove. Cover the pot with a lid and bring the water to a simmer. Let the cranberries simmer until they burst, break down, and release their juices. Once the cranberries are soft enough to mash with the back of a fork, continue simmering them (covered) for an additional 10 minutes on low heat. This ensures you get the most juice and flavor from the cranberries.
Step 2
Remove the pot of cranberries from the stove and set it aside. Use a hand immersion blender to blend the cranberries and liquid into a puree. Then, pour the puree through a sieve to remove all the pulp and seeds to reveal a bright red and glossy sauce. Discard the pulp and return the sauce to your pot on the stove. Stir liquid stevia, lemon juice, and orange zest into the sauce.
Step 3
Heat the sauce until it’s bubbling over low heat. Watch the sauce, as it shouldn’t need to reduce much until it reaches a proper sticky consistency. Once the cranberry sauce is done cooking, pour it into a dish for serving. You may serve the sauce warm or set it in your refrigerator to chill and thicken like canned cranberry sauce. The cranberry sauce will be at its thickest after setting for 8 hours.
Ingredients
- Cranberries, fresh – 1 cup
- Water – 0.75 cup
- Liquid stevia – 5 Drop
- Lemon juice – 0.13 tsp
- Orange Peel Or Zest Raw – 0.25 tsp