This easy homemade cranberry sauce is perfect for the holiday season! Thanksgiving, Christmas, or whenever the cravings strike! Paleo, low-carb, keto, sugar-free.
Cranberry sauce is one of those holiday foods that I have always loved so dearly. It wasn’t until I started on my health journey that I glanced at a can of cranberry sauce and realized how much junk like high fructose corn syrup is added to those things! It’s truly remarkable, and not in a good way.
Up until that point, I never knew how truly tart cranberries really are. It takes a ridiculous amount of sugar to turn it into the sweet treat that we all look forward to. It really does contain as much sugar as candy!
So I knew if I wanted to keep eating the stuff, that I would have to find a way to make it healthier, and with a reduced glycemic load. Cranberries by themselves are fairly low-carb, so if you take the sugar out of the equation, it’s really a great recipe for almost any diet!
Cranberry sauce really is quite easy to make as well. Gotta love those quick holiday recipes! I started with a 12 oz bag of fresh cranberries, although you can totally use frozen if you don’t have access to fresh.
Place them in a pot over medium heat with some water in the bottom of the pan. Stir repeatedly until the cranberries begin to pop. Continue to stir until they dissolve further. If some don’t pop, simply squish them with your cooking spoon.
At this point, you can add in the sweetener. For keto, a sugar-free sweetener such as erythritol works well here. For paleo, feel free to use honey or maple syrup. Simply mix it in and stir well. That’s all you need to do!
Simply add to a dish and stick in the fridge for several hours before serving. It works best if you make it the day before, or the morning of, so that it has enough time to cool down fully.
If you give this easy homemade cranberry sauce a try, please let me know what you think in the comments below. Also be sure to follow me on Facebook and Pinterest so you don’t miss a recipe!
Other Thanksgiving recipes you might enjoy:
Easy Homemade Cranberry Sauce (Paleo, Low-Carb)
- 12 oz fresh or frozen cranberries
- 1 cup water (8 oz)
- 3/4 cup sweetener of choice, or to taste erythritol or a sugar-free syrup for keto, honey or maple syrup for paleo
- Add cranberries and water to a pan over medium-low heat. Cook until the cranberries begin to pop, making sure to stir often to prevent sticking and burning.
- Once cranberries begin to soften, add in sweetener and smoosh the cranberries that have not popped with the stirring spoon.
- Allow to cool, then place in fridge for 2-4 hours before serving.