Eating Low Carb or Sugar Free, but still want cranberry sauce with your holiday turkey dinner? Look no further, I’ve converted my favorite Cranberry Sauce recipe into a sugar-free version with as few carbs as possible, in this Low Carb Cranberry Sauce. (Plus it has lots and lots of nuts – yum!)
- 1 package of fresh whole cranberries (16oz)
- 1 1/4 cup of cup for cup sugar substitute
- 3/4 cup of water
- juice from 1 lemon
- optional: 1 tsp plain gelatin
- 1 cup toasted, chopped walnuts and pecans
- Combine cranberries, water, sugar substitute, and lemon in a large saucepan. Bring to boil over high heat, cover and reduce heat to medium-low.
- Continue cooking for 10 minutes. (You will hear the cranberries popping.)
- Meanwhile, in a shallow pan, toast nuts 2 to 3 minutes or until they begin to deepen in color. Remove from heat and set aside
- Add a teaspoon of gelatin to 1/4 cup of water. Allow gelatin to sit for a minute.
- Add gelatin to cranberries, mixing well and cooking for another 2 to 3 minutes.
- With the side of your spatula or spoon, gently crush most of the cranberries.
- Add nuts and stir.
- Allow the sauce to cool, then place in the fridge for a minimum of two hours or up to two days for the best flavor.
- This recipe is perfect for making ahead of time (up to 2 days) as it only gets better the longer it sits in the fridge.
- If you don’t have plain gelatin on hand, you can leave it out and just cook the cranberry sauce a bit longer.
- When it comes to sugar substitute, I prefer Swerve Granular for this recipe. I also like to start with less sugar than a recipe calls for, give it a taste as cooking and add a few drops of liquid stevia for additional sweetness. (something about combining different types of sugars helps cancel out any aftertaste.)