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We have the turkey, the “potatoes” and even the stuffing all lined up for the holidays. Now we need the Keto Maple Cranberry Sauce to pull the whole meal together!
It does not come in the shape of a can with rings around it for cutting lines, but it is naturally sweetened and much better for the waistline.
How to make Keto Maple Cranberry Sauce
Place the cranberries in a colander and rinse with cold water. Discard any damaged or shriveled looking cranberries.
Combine the cranberries, maple syrup, orange juice, orange zest, water and cinnamon stick in a medium saucepan.
Bring to a boil over medium-high heat, then reduce heat and simmer stirring occasionally until the cranberries have popped and the sauce has thickened, about 15 to 20 minutes.
Remove from heat and stir in the vanilla.
Allow to cool completely then transfer to a container to chill in the refrigerator until ready to use.
Recipe Tips & Tricks
- This cranberry sauce can be made in advance and stored in the refrigerator for up to 2 weeks.
- For additional sweetness, add additional maple syrup or a few drops of liquid stevia.
- Feel free to squish the cranberries with a spoon if you like. I squished about half of the cranberries.
More delicious holiday recipes:
I am still contemplating a keto pumpkin or pecan pie for dessert. Decisions….decisions!
Enjoy!!
Keto Maple Cranberry Sauce
Ingredients
- 12 ounces fresh cranberries 1 bag
- 1/2 cup Lakanto Maple Syrup use code yummyhealthyketo15% for discount
- 1 Tablespoon orange zest
- 1/2 cup orange juice
- 1/4 cup water
- 1 cinnamon stick
- 1 teaspoon pure vanilla extract
Instructions
- Place the cranberries in a colander and rinse with cold water. Discard any damaged or shriveled looking cranberries.
- Combine the cranberries, maple syrup, orange juice, orange zest, water and cinnamon stick in a medium saucepan.
- Bring to a boil over medium-high heat, then reduce heat and simmer stirring occasionally until the cranberries have popped and the sauce has thickened, about 15 to 20 minutes.
- Remove from heat and stir in the vanilla.
- Allow to cool completely then transfer to a container to chill in the refrigerator until ready to use.
Notes
- This cranberry sauce can be made in advance and stored in the refrigerator for up to 2 weeks.
- For additional sweetness, add additional maple syrup or a few drops of liquid stevia.
- Feel free to squish the cranberries with a spoon if you like. I squished about half of the cranberries.
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