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Prep Time5 mins
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Cook Time10 mins
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Serving6
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Ready In15 mins
Keto-friendly Cranberry Sauce
I started going to Canada eight years ago, and I’ve been living here for two years, even very close to one of the famous cranberry farms in Muskoka, but so far I’ve missed cranberry sauce in my life. So far, I’ve just been wondering what this beautiful red berry might be about, which Canadians chant ode to. Well, the raw berry is sour and dry, not juicy, and I haven’t tasted every prepared version yet, but this sugar-free, Keto-friendly Cranberry Sauce tastes like a world champion to me.
I cooked a basic cranberry sauce recipe and turbocharged it a little bit with my own idea with a weenie-bit pumpkin spice mixture that I think fits very well with this berry. I strongly recommend it for all kinds of meat food without remorse because I have reduced the sauce’s sugar content as much as possible.
What can you eat this Keto-friendly Cranberry Sauce for?
First and foremost is how to store this Keto-friendly Cranberry Sauce for a longer period of time. After all, I’m also a practical housewife, I don’t like to waste a lot of time with small portions.
Canned Keto-friendly Cranberry Sauce
I think, this Keto-friendly Cranberry Sauce is like jam, so it can also be made canned like jams. It should only be filled into still hot-sterilized jars, then sealed and turned upside down. After a few minutes, we put the jars in a cooler bag and let them cool there. This completes the preservation without any additives or preservatives. So you can take a bottle of home-made, delicious Keto-friendly Cranberry Sauce out of your pantry at any time, and you don’t have to spend unnecessary time running to the store and cooking the sauce every time, when you want to eat sauce.
Meat with Keto-friendly Cranberry Sauce
This slightly sweet, slightly sour Keto-friendly Cranberry Sauce is a great addition to roast meats, be it pork, beef or poultry.
I’ve already tried this with the exquisite Prunes Stuffed Pork Tenderloin and I can say I got a fantastic taste of harmony with it. (Recipe is coming soon)
Since I likened this sauce to jams, I guess why not make a dessert with it? I bought 3kg of raw cranberries so I can get a Cranberry Pie out of it as well. You can find this Sugar-free, Gluten-free, Low-carb Cranberry Cottage Cheese Pie just click on this link. This slightly sour, astringent cranberry sauce goes perfectly with cottage cheese or even cream cheeses, so give the recipe a try, you won’t be disappointed.
And why do I say that we boldly use cranberry for dietary foods? Because the raw cranberry contains only a little carbohydrate. 100 g of raw cranberry contains a total of only 12 g of carbs, of which 3.6 g of dietary fiber and only 4.3 g of sugar. So, the net carbohydrate content of 100 g of cranberry totals only 8.4 g!!! It’s absolutely keto!
When it’s time for dessert, you can never go wrong with chocolate. Since it’s the holiday season, here’s Christmas, and you’re probably planning to cheat a little, it’s the perfect time to whip up something super decadent. This chocolate creation is sure to please anyone you’re celebrating with. The bitter-sweet taste of dark chocolate and the sour-sweet taste of cranberry together form a fantastic flavor combination. And you don’t have to deal with remorse for this cake either, because it has a lot of fiber, but it has so little carbs in it that it’s almost unbelievable.
Ingredients
Keto-friendly Cranberry Sauce
Nutrition
Per 3 tablespoon sauce (~1/6 dose)
- Daily Value*
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Calories: 422 %
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Fat: 0.1 g0 %
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Total carbs: 10.2 g15.6 %
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Sugar: 5.5 g13.7 %
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Fiber: 1.9 g7.5 %
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Net carbs: 8.3 g20.7 %
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Protein: 0.5 g0.7 %
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Potassium: 123 mg3.5 %
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Sodium: 49.8 mg2 %
Directions
Clean the cranberries and drip water from it.
Pour the squeezed orange juice, sweetener, a pinch of salt, cinnamon and orange peel into a sauce pan.
Boil the orange juice-spice mixture and then pour in the cranberries except for a handful.
Bring to a simmer over medium heat and stirring frequently.
When the cranberries start to crack and burst, add in the missed handful of blueberries and continue cooking for more 10 minutes.
While boiling, I also turbocharged the sauce with a teaspoon of pumpkin spice mixture.
After 10 minutes let cool. Refrigerate until ready to use. (You can also fill it in a disinfected bottle and put it in a dry dunst. After this process it can be consumed for months.)
This sweet and tart flavor combination is a fantastic addition to meats.
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