Low Carb Bacon and Cranberry Sauce
How to Make It
Step 1
Heat the olive oil in a skillet over a medium/high heat. Add the bacon slices. Cook the bacon through until crisp and golden all over. Remove from the skillet with a slotted spoon and set to one side. Once cooled enough to handle, roughly chop/crumble the cooked bacon into small chunks.
Step 2
Finely chop the onion. Add the onion to the skillet used to cook the bacon. Set over a low/medium heat and sweat gently for a minute or two until tender and fragrant. Set to one side with the bacon.
Step 3
Add the cranberries, cinnamon, ginger, balsamic vinegar, erythritol, salt, pepper and 3/4 cup of water to a small saucepan. Set over a medium heat and bring up to a gentle boil. Reduce to a simmer and continue to cook gently for 10 minutes until the cranberries are plump and rehydrated. Stir often and add a splash more water if the pan looks a little dry.
Step 4
Add the remaining water and xanthan gum to the saucepan. Stir well to combine. Cook gently for a few minutes more until the sauce has thickened and you have a jam-like consistency. Taste and adjust seasonings as required, adding more spices or sweetener as needed.
Step 5
Crumble in the bacon pieces and add the cooked onion. Stir through well to combine. Allow the sauce to cool. Serve with your preferred Keto mains and sides.
Ingredients
- Bacon – 2 slice – 6″ long
- Water – 1-¼ cup
- 100% Pure Erythritol by Now – 1 tablespoon
- Xantham Gum Gluten Free by Hodgson Mill – 1 tsp
- Red Onion – 1 tablespoon
- Olive Oil – 1 tablespoon
- Lean Crans Reduced Sugar Cranberries by Paradise Meadow – 1-undefined cup
- Balsamic Vinegar – 1 tablespoon
- Cinnamon, Ground – ½ teaspoon
- Ginger, Ground – ½ teaspoon
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon