KETO CRANBERRY & GINGER SAUCE
Cranberry sauce is an essential part of Thanksgiving and Christmas; a turkey dinner isn’t quite right without it. Also fantastic during non-holiday times of the year, this delightful sauce pairs beautifully with a variety of meats and poultry, as well as desserts, yogurt, granola, and pancakes. Use it in place of jam for a tangy (and nearly calorie-free!) twist.
Makes: 20 SERVINGS
Prep Time: 10 MINUTES
Cooking Time: 25 MINUTES
12 ounces (340 g) fresh or frozen cranberries
½ cup (120 ml) red wine
1 cup (240 ml) water
1 cup (190 g) Sola sweetener
Zest of 1 orange
Seeds of 1 vanilla bean
3 tablespoons fresh ginger, grated
1 cinnamon stick
1 star anise (optional)
1. Place the cranberries, red wine, water, and Sola sweetener into a large saucepan over medium heat.
2. Bring the liquid to a boil, then add the orange zest, vanilla seeds and bean, ginger, cinnamon stick, and star anise.
3. Simmer the mixture over low heat for 15 to 20 minutes until it reaches a thick jam-like consistency. Cool the mixture and serve at room temperature. Store in the refrigerator for up to 2 weeks.
The star anise is an optional flavor for this recipe, but the fragrant aniseed flavor is especially festive for the holidays.
Before serving or placing the cranberry sauce into storage jars, remember to remove the cinnamon stick, vanilla bean, and star anise.