WebPlace the cranberries in a medium pot and heat over a medium heat. Add the Swerve, cinnamon, salt, cloves, orange zest and orange juice. Bring the mixture to a …
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2 Tbsp prepared horseradish or horseradish cream, or more to taste. Pulse the cranberries and onions in a food processor until finely ground. Watch carefully because you don't want to create a puree, you want some texture remaining. Stir in the sour cream, sugar, salt, and horseradish.
In fact, homemade low carb cranberry sauce is SO SIMPLE I'm kind of embarrassed to call it a recipe. All you need to do is boil some fresh or frozen cranberries with powdered erythritol and water (and my secret ingredient - a tablespoon of brandy). The pectin in the fruit helps the sauce thicken all on its own.
Cranberries – Fresh cranberries taste best, but frozen cranberries will work as well. Cranberries actually have a small amount of natural sugar, which helps the sauce thicken and gel a little, just like you’d expect from a traditional cranberry sauce. If you have extra cranberries left over, use them to make sugar-free dried cranberries.
The fresh cranberries actually have a small amount of natural sugar, and this helps the sauce thicken. It will gel a little, just like you’d expect from a traditional cranberry sauce. No one will guess it’s a low sugar cranberry sauce, where the only sugars come from the cranberries.