Sugar Free Thanksgiving Cranberry Sauce Recipes
SUGAR-FREE KETO CRANBERRY SAUCE
Steps:
- Combine the cranberries, water, erythritol, and orange zest in a medium saucepan. Bring to a boil, then reduce heat to a gentle simmer. Simmer for 10-15 minutes, until the cranberries pop and a sauce forms.
- Remove from heat. Stir in the vanilla extract.
Nutrition Facts : Calories 32 kcal, Carbohydrate 6 g, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
SUGAR FREE CRANBERRY SAUCE
I use this for my diabetic friends who come on Thanksgiving and Christmas. I got this recipe from an Equal recipe card somewhere.
Provided by Darlene Summers
Categories Low Protein
Time 13m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 3
Steps:
- Combine water and cranberries in a medium saucepan. Bring just to boiling; reduce heat.
- Boil gently, uncovered, over medium heat 8 minutes, stirring occasionally (skins will pop).
- Remove from heat mash slightly.
- Stir in Equal; cover and chill.
SUGAR FREE THANKSGIVING CRANBERRY SAUCE
I asked for some sugar free cranberry sauce recipes on the diabetic forum and got this recipe from LARavenscroft! I added it for safe keeping and to share. Cranberries have 6 carbs per half cup. Total recipe has 12 carbs
Provided by Oolala
Categories Sauces
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Rinse berries and simmer on stove until all the berries are popped.
- Remove from heat and cool to room temperature.
- You may strain the berries if you want a smooth sauce.
- In a microwave safe container pour the 1 cup of cold water and sprinkle the gelatin over the top.
- Allow the gelatin to soften (about 1 minute).
- Microwave on high for a couple of minutes until the water is hot and the liquid is clear. It is not necessary to boil.
- Stir this into the cooked cranberries or the strained juice.
- Make sure it is cooled to room temperature, then add your sweetener.
- Taste to see if it is sweet enough and then refrigerate.
Nutrition Facts : Calories 16.8, Sodium 5.1, Carbohydrate 2.9, Fiber 1.1, Sugar 1, Protein 1.6
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