Sugar Free Cranberry Sauce made with only 4 simple keto friendly / low carb ingredients and only 5 minutes of prep time. Perfect for Thanksgiving or your next Christmas holiday gathering.
No Thanksgiving or Christmas holiday dinner table is complete without a batch of homemade cranberry sauce. If you’ve never made your own, it’s actually ridiculously easy to make and tastes way better than the jellied stuff in the can from the store.
All you need are just 4 simple ingredients and 5 minutes of prep time. And the best part? It’s gluten free, paleo, low carb, keto friendly so it will work for any guests that are diabetic.
WHAT INGREDIENTS DO I NEED TO MAKE SUGAR FREE CRANBERRY SAUCE?
- fresh cranberries
- powdered monk fruit sweetener
- lemon juice (Meyer lemons are best if you can find them)
- cinnamon
HOW DO YOU MAKE THIS HEALTHY CRANBERRY SAUCE ON THE STOVE?
So what if you don’t have an Instant Pot or a pressure cooker? Fear not, I’ve also included instructions to make this keto cranberry sauce on your stove-top.
You just simmer together the cranberries, water, sweetener, and lemon zest.
WHAT DO I USE TO SWEETEN THIS KETO CRANBERRY SAUCE?
HOW TO MAKE INSTANT POT CRANBERRY SAUCE:
- Combine all the ingredients in the inner pot of the Instant Pot. Seal with lid and push the vent to SEALING. Press the PRESSURE COOK (high) or MANUAL and set the time to 7 minutes. The pressure cooker will take about 10-15 minutes to come to pressure.
- Once the pressure cooker beeps, allow to release naturally for 10 minutes then carefully do a quick release by using a long wooden spoon to push the valve to VENTING. Remove cinnamon sticks and using the back of a large spoon, smash the berries together and then stir until well combined.
- Taste and stir in any extra sweetener or add-ins if desired. Remove inner pot from pressure cooker – the sauce will thicken as it cools. Serve warm or cool.
CAN I MAKE INSTANT POT CRANBERRY SAUCE AHEAD OF TIME? IS CRANBERRY SAUCE FREEZER-FRIENDLY?
Yes, you can make this low carb cranberry sauce up to 5 days in advance. Pour the cranberry sauce into a glass-container and seal with a lid. Store in the refrigerator for up to 5 days or in the freezer for up to 1 month.
To reheat, thaw in the fridge overnight and reheat in a saucepan over low heat.
More thanksgiving recipes:
Sugar Free Cranberry Sauce
Ingredients
- 1 1/2 cups powdered monk fruit sweetener
- 1 cup water
- 24 ounces 2 bags fresh or frozen cranberries
- zest and juice of 1 Meyer lemon
- 1-2 cinnamon sticks *optional
Instructions
For the Instant Pot Method:
-
Combine all the ingredients in the inner pot of the Instant Pot. Seal with lid and push the vent to SEALING. Press the PRESSURE COOK (high) or MANUAL and set the time to 7 minutes. The pressure cooker will take about 10-15 minutes to come to pressure.
-
Once the pressure cooker beeps, allow to release naturally for 10 minutes then carefully do a quick release by using a long wooden spoon to push the valve to VENTING. Remove cinnamon sticks and using the back of a large spoon, smash the berries together and then stir until well combined.
-
Taste and stir in any extra sweetener or add-ins if desired. Remove inner pot from pressure cooker - the sauce will thicken as it cools. Serve warm or cool.
For the Stove-top Method:
-
Combine the sweetener and water into a large saucepan over medium high heat. Bring to a boil until sweetener dissolves then reduce the heat to medium.
-
Add the cranberries, lemon zest and cinnamon and simmer for 25 to 30 minutes, until most of the cranberries have popped open.
-
Remove from the heat and let the sauce cool completely before serving. Taste and stir in any extra sweetener or add-ins if desired. The sauce will thicken as it cools. Serve warm or cool.
Leave a Reply