Ingredients:

  • 12 oz (340 g) Fresh or Frozen Cranberries
  • 1 cup (200 g) Granulated Low-Carb Sweetener (Erythritol/Monk Fruit blend or Allulose)
  • 1/2 cup (120 ml) Water (or very weak unsweetened herbal tea)
  • 1 Tbsp (15 ml) Orange Zest (zest of one medium orange)
  • 1/4 tsp (1.25 ml) Fine Sea Salt
  • 1/2 tsp (2.5 ml) Pure Vanilla Extract (optional)

Instructions:

  1. Rinse the cranberries under cold water and discard any overly soft or bruised berries.
  2. In a medium saucepan, combine the water, granulated sweetener, orange zest, and salt.
  3. Bring the mixture to a gentle simmer over medium heat, stirring until the sweetener is completely dissolved (about 2 minutes).
  4. Pour the rinsed cranberries into the simmering liquid. Increase the heat slightly and bring the mixture to a full boil.
  5. Reduce the heat immediately to medium-low, maintaining a gentle simmer. Cook, stirring occasionally, until the majority of the berries begin to pop and soften (typically 8–10 minutes).
  6. Continue to simmer for an additional 5–7 minutes, stirring more frequently, until the sauce visibly thickens and reduces slightly.
  7. Remove the pan from the heat. Stir in the vanilla extract (if using) now.
  8. Allow the sauce to cool slightly in the saucepan for about 30 minutes. Transfer to an airtight container.
  9. Once the sauce reaches room temperature, cover it tightly and transfer it to the refrigerator. Chill for a minimum of 2 hours, or preferably overnight, for the sauce to thicken into a jam-like consistency.