Cranberry Sauce

I meant to post this for the holidays! This sauce freezes beautifully and can be added to yoghurt or top Breyers Carb Smart vanilla ice cream for a low carb, keto-friendly treat.

Amy’s Low Carb Cranberry Sauce

We topped the cheesecake with this.


  • 12 oz bag of cranberries

  • Zest of one orange (fresh is best)

  • 1 c sweetener (I use monkfruit)

  • 1 c water (use ½ c for a more jelled, less saucy result)


  1. Pick out any bad cranberries. Rinse and drain.

  2. Combine water and sugar or sweetener in a medium-sized pot. Place over medium heat and stir until sweetener is completely dissolved. 

  3. Add cranberries and orange zest. Keep heat at medium. Boil slowly until all cranberries have popped open (about 10 minutes). 

  4. Remove from heat, but do NOT stir. As cranberries cool, skim off foam with a metal spoon. 

  5. Cool to room temperature then refrigerate. 

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