It’s not known exactly what was served at the first Thanksgiving way back in 1621 between the pilgrims and Wampanoag Native American tribe, but historians all agree that cranberry sauce likely wasn’t part of the spread. The sweet and tart jammy sauce became a part of holiday tradition thanks to General Ulysses S. Grant who served it to Union soldiers as part of their Thanksgiving meal during the Civil War.
Unlike the jellied stuff that slides out of a can and lands with a wet plop onto a plate, our Keto Cranberry Sauce is made with whole cranberries and sweetened with powdered monkfruit sweetener. No thickeners are necessary since the cranberries release pectin as they’re being cooked, and make a fun popping sound as the berries crack and burst. We love adding a cinnamon stick and just enough nutmeg to our version to make it warm and cozy, and finishing it off with orange zest to really brighten the dish. Served alongside a roasted turkey and other sides, it cuts through the richness and balances out the meal.
Our hot tip? Make this ahead of time so that you can focus on other dishes for your feast.
Keto Cranberry Sauce
Prep Time: 3 minutes
Cook Time: 7 minutes
12 oz cranberries
¾ cup powdered monkfruit sweetener
¾ cup water
⅛ tsp nutmeg
Zest from 1 orange
Carbohydrates: 4.7 grams
Net carbs: 3.3 grams
Protein: 0.2 gram
Fat: 0 gram
Fiber: 1.4 grams
Sugar: 1.7 grams
Wash the cranberries and discard any that are soft and wrinkled. Drain well.
In a medium saucepan, add the cranberries, powdered monkfruit sweetener, and water. Stir to combine, and bring to a boil over medium heat. Lower the heat to a simmer and add the cinnamon and nutmeg. Give it another stir and let it simmer for another 5-8 minutes.
Remove from heat and add the orange zest. The sauce will thicken more as it cools. Refrigerate until ready to serve.
Keto Cranberry Sauce can be made up to 7 days ahead of time.
Using powdered sweetener prevents crystallization in the sauce.
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