Ingredients:

  • 12 oz (340 g) Fresh or Frozen Cranberries
  • ¾ cup (180 g) Granular Low-Carb Sweetener Blend
  • ¾ cup (180 ml) Water or Unsweetened Cranberry Juice
  • 1 teaspoon Freshly Grated Orange Zest (optional)
  • ¼ teaspoon Fine Sea Salt
  • ½ teaspoon Ground Cinnamon (optional)

Instructions:

  1. Rinse and Measure: Rinse the cranberries well. Measure all ingredients precisely, grating the orange zest now if using.
  2. Combine Liquid: In a medium saucepan, combine the water (or juice), low-carb sweetener, salt, cinnamon (if using), and orange zest.
  3. Dissolve Sweetener: Bring the liquid mixture to a gentle simmer over medium heat, stirring constantly until the sweetener is completely dissolved (about 2-3 minutes). The liquid should be clear, not grainy.
  4. Add Cranberries: Tip the cranberries into the simmering liquid. Increase the heat slightly to maintain a consistent simmer.
  5. Simmer and Burst: Cook uncovered, stirring occasionally. After about 8–10 minutes, the cranberries will begin to ‘pop’ audibly and soften. Continue cooking until most berries have burst (around 12–15 minutes total).
  6. Reduce and Thicken: Reduce the heat to low. The sauce should be visibly thicker and resemble a loose jam. Remove from heat immediately.
  7. Taste Test: Taste and adjust the sweetness. If it's too tart, add another tablespoon or two of sweetener and stir until dissolved.
  8. Cool Down: Transfer the hot sauce into a heatproof bowl or container.
  9. Rest at Room Temperature: Allow the sauce to cool completely on the counter for at least 30 minutes before chilling.
  10. Chill: Cover and refrigerate for a minimum of 2 hours. The sauce will set and reach its final desirable consistency during this chilling period.