Yes! Let the low carb cranberry sauce cool completely, then store in a freezer-safe container for up to 3 months. To thaw, refrigerate overnight. Tips for Making Low-Carb Cranberry Sauce. …
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Instructions. Place all ingredients, except vanilla, in a saucepan. Stir to combine. Bring to a simmer over medium-low heat, stirring often. Reduce the heat to low and cook, stirring frequently, until the cranberries burst and the sauce has thickened (about 15 minutes.) Add vanilla extract, and stir to combine. Let cool for at least 30 minutes.
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Instructions. Put spices, berries and apple sauce in a pan. Bring to a boil. Lower the heat and let simmer for 5 minutes. Serve with turkey and stuffing.
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