Cranberry Sauce

Cranberry Sauce

• MAKES: about 4 cups (900 g/2 lb)
• PREPARATION TIME: 5 minutes
• COOKING TIME: 4 hours

Ingredients

• 1.3 pounds (600 g) cranberries, fresh or frozen Juice and zest from 1 medium (150 g/5.3 oz) orange
• 1 cup (240 ml) water
• 2/3 cup (133 g/4.7 oz) granulated erythritol or Swerve
• 20 to 30 drops liquid stevia
• 1 teaspoon ground cinnamon or 2 to 3 cinnamon sticks
• 1/2 teaspoon vanilla powder or 2 teaspoons unsweetened vanilla extract
• 1/2 teaspoon ginger powder
• 1/4 teaspoon ground cloves

Instructions

Preheat your slow cooker to high. Place all the ingredients in the slow cooker, cover with a lid, and cook for 3 1/2 hours. Remove the lid and mix. Cook uncovered for another 30 minutes. When done, mix, let it cool, and place it in jars.
Store in the fridge for up to 2 weeks. For longer storage, spoon into an ice cube tray and freeze for 2 to 3 hours.
Place in a bag and freeze for up to 6months.

TIP: A small amount of orange juice will have no significant effect on carbs per serving. If you prefer to avoid it, you can use 1/4 cup (60 ml) lemon or lime juice instead. 

Nutrition per Serving (20 G/0.7 OZ)

• Total carbs: 2.1g 
• Fiber: 0.6g  
• Net carbs: 1.5g 
• Fat: 0g 
• Energy: 8 kcal

Macronutrient ratio

• carbs (92%)
• protein (5%) 
• fat (3%)