Ingredients:

  • 12 ounces Fresh or Frozen Cranberries
  • 1/2 cup Filtered Water
  • 3/4 cup Granulated Keto Sweetener Blend
  • Pinch Fine Sea Salt
  • 1 teaspoon Orange Zest
  • 1/2 teaspoon Vanilla Extract (Optional)

Instructions:

  1. Combine Base: In a medium saucepan, combine the 1/2 cup of water, the granulated keto sweetener blend, and the pinch of sea salt. Heat the mixture over medium-high heat, stirring until the sweetener has completely dissolved and the liquid begins to bubble slightly.
  2. The Cook and Burst: Tip the entire bag of cranberries into the saucepan. Bring the mixture to a rolling boil, then reduce the heat to medium-low to maintain a gentle, steady simmer.
  3. Simmer and Stir: Cook for approximately 10–12 minutes, stirring occasionally. The cranberries will begin to ‘pop’ and burst open. When about 70–80% of the berries have burst and the liquid has visibly reduced, the sauce is ready for the finish.
  4. Finish Flavour: Remove the saucepan from the heat immediately. Stir in the orange zest and the vanilla extract (if using).
  5. Cool Down: Transfer the sauce into a clean, heat-proof bowl or container. Allow it to cool completely on the countertop for about 30–45 minutes.
  6. Chill and Set: Cover the sauce and refrigerate for at least 1 hour. The sauce will thicken considerably as it chills, achieving a lovely, jammy consistency.
  7. Serve: Serve chilled or at room temperature alongside your holiday roast or as a dessert topping.