Try this easy low carb cranberry sauce recipe for your next festive sugar free feast. Only 4 ingredients and ready in 10 minutes!
Find the recipe card with ingredients and instructions at the bottom of the page. Don’t miss the extra tips in the post!
How did this happen? Is is really the first of December today? Guys, it seems like yesterday that I was sunbathing on a beach in Ibiza. And today my kids came home from school telling me ALL THEIR FRIENDS had advent calendars and THEY DID NOT.
Now, I’ve got no excuse apart from being, well, busy with other things and somewhat sidetracked regarding the Christmas thing. Even though I love Christmas. Especially Christmas food!
There is something wonderfully comforting about festive food. I love the ritual of eating the same trusted and tested meals during December. Our Christmas menu is set in stone – a mix of German, British and Caribbean representing the origins and heritage of our family. Then there are the highlights leading up to the big feast – such as gingerbread cupcakes, this uber chocolatey spiced chocolate torte or my famous German cinnamon stars.
Since I’ve begun eating sugar free and low carb, I have altered some items in my Christmas repertoire. Friends, my carb-loving children don’t even know this has happened.
Low carb cranberry sauce is SUPER TASTY and contains only the natural sugars occurring in the cranberries.
Shop-bought cranberry sauce does not only taste meh, it’s also packed with table sugar. You can make your own homemade sauce with only 4 ingredients (one of which is water, so that might now even count). In fact, homemade low carb cranberry sauce is SO SIMPLE I’m kind of embarrassed to call it a recipe.
All you need to do is boil some fresh or frozen cranberries with powdered erythritol and water (and my secret ingredient – a tablespoon of brandy). The pectin in the fruit helps the sauce thicken all on its own. You stir it a bit this way and a bit that way, until some of the berries begin to pop. 1o minutes later you’re good to go!
If you don’t like the idea of booze, you could replace it with some grated orange zest. Cinnamon, nutmeg, ginger and a tiny pinch of cloves would also work well here. If you really, really like the idea of booze, you can also use 100ml of white wine instead of water. This would up the carb count slightly, but not much. 100 ml of Sauvignon Blanc, for example, only has 2 net carbs, which would be divided across 6 portions.
A quick word about sweeteners – I find that powdered erythritol works best in this recipe.
This counts especially if you want to make the sauce ahead and keep it in the fridge for a few days. Once the sauce cools down, granulated erythritol can re-crystallise. And we don’t want crunchy bits in our cranberry sauce, right? Therefore, if you only have granulated erythritol of xylitol at home, do try to grind it as much as possible prior to using. Stevia could work here as well, if it’s your kind of thing.
Do bear in mind that the sauce thickens further once it cools down, so don’t worry it it looks a tad runny when you take it off the stove. And you can even freeze it! So if you want to be SUPER ORGANISED, you could make your batch right now and just whip it out for your Christmas feast.
My low carb cranberry sauce is not going to last long. I have discovered it does not only tastes awesome with turkey, but also on yoghurt. We’re all set for breakfast tomorrow then – and I’ve already put in another order of frozen cranberries that’ll arrive in my next supermarket delivery.
You’ve got to be organised for some things, right?
Checking now if they have some advent calendars left, too….
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10 minCook Time
10 minTotal Time
5 based on 2 review(s)
- 300g (10.5 ounces) cranberries, fresh or frozen
- 90g (3/4 cup) powdered erythritol
- 1 tbsp brandy (optional)
- 100ml (3.5 ounces) water
- Place all ingredients in a pot. Bring to the boil and cook over a medium heat for ca 10 minutes, stirring occasionally.
This recipe yields 6 portions at ca 50g each - around 2 tablespoons.
You can keep the sauce in the fridge for up to a week or up to 1 month in the freezer.