This is a fast, easy and great alternative to the cranberry sauce you find in the can.
By: Dr. Libby Darnell
| Prep Time | 5 Minutes |
| Cook Time | 25 Minutes |
| Servings |
People
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Ingredients
- 1 12 ounce bag fresh cranberries may substitute frozen cranberries
- 1 and 1/3 cup erythritol
- 1 strip lemon zest
- 2 tbsp water
Ingredients
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Instructions
- Empty the cranberries into a saucepan and transfer ½ cup to a small bowl.
- Add 1 and 1/3 cup erythritol, 1 strip of lemon zest, and 2 tablespoons of water to the pan and cook over low heat, stirring occasionally, until the erythritol dissolves and the cranberries are soft, about 10 minutes.
- Increase the heat to medium and cook until the cranberries burst, about 12 minutes.
- Reduce heat to low and stir in the reserved cranberries.
- Add more erythritol and salt to taste and cool to room temperature before serving.
Recipe Notes
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