Easy Low Carb Cranberry Sauce

• November 19, 2014
• 0comments

Meal Type:

Overview:

"Sauce it up" this holiday season, and get rid of the sugar/carbs with this super easy and so delicious all natural low carb cranberry sauce recipe.

There are a couple of secrets in here… see if you can guess them.

Enjoy!

Ingredients:

1 12 oz Package fresh or frozen cranberries, unsweetened
1 1/2 Cups Water
1 Cup Sugar Not™ Spoonful™ Natural Sugar Replacement with Fiber
1 1/4 Teaspoon Thick It Up™ Low Carb Thickener
1 Teaspoon Orange Extract

Instructions:

Stir Spoonful™ and water together. Add cranberries and bring to a boil over high heat, stirring.

Reduce heat to med/low… cover saucepan and simmer berries for 10 minutes until they "pop"

and get soft.

Stir in Thick-it-Up™and continue simmering for one more minute.

Remove from

heat and stir in orange extract. Mash the berries if desired.

Chill sauce for 1 hour before serving.

Cook's Tip: Sauce it up all year if you just love cranberries…

When fresh cranberries are in season, buy several extra packages and freeze them. After a couple months in the freezer, remove and drop the bags into zip-closure freezer bags and replace them in the freezer- they'll keep fresh frozen for 9 months "double bagged."

They're perfect to pop some into your fav low carb baked stuff like Carb Counters™ Cranberry Orange Muffin Mix.

Each 1/2 cup of cranberries has only 4 net carbs.

Cook's Secrets: Commonly available, pure orange extract is found in the supermarket spice/flavoring aisle like McCormicks™ or Kroger's house brand.

It adds a depth of flavor to this sauce that nothing else can. Together with the Spoonful™, you have a truly natural and delicious low carb sauce that deserves its special place in the low carber's kitchen.

This sauce is also great for reheating and coating oven baked or grilled turkey or chicken with. The intensity of flavor stays with the poultry. Another secret is to not over sweeten, or the cranberry tartness dissipates.

low carb cranberry sauce

Keeps in the fridge for 2 weeks. Freezes well for up to 3 months.

Makes 12 -1/4 cup servings, 2 net carbs per serving.