Sugar Free Orange Cranberry Sauce – Low Carb Cranberry Sauce | Keto Recipe

Sugar Free Orange Cranberry Sauce – Low Carb Cranberry Sauce | Keto Recipe


welcome to keto meals and recipes dot com.
Today I’m posting the sixth of the twelve treats of Christmas and New
Year’s series. And the featured recipe is for my
sugar-free orange cranberry sauce. This also is a bit different because it’s a
little bit of a departure from the classic cranberry sauce, in that it is
both sweet and tart at the same time but has a really amazing orange and lemon
citrusy flavor that just brings out the full flavor of the cranberries. And this
cranberry sauce creates a really wonderful aromatic, and there’s a really
good aftertaste as well. I’d like to thank my mother a professionally trained
chef, who taught me to really appreciate flavor and the whole experience the
visual the olfactory and the gustatory. And I hope you will find that
this is one of these, because our holidays especially Christmas and
Thanksgiving when you would serve cranberry sauce, are really special and
you and your family deserve nothing but the best. And one of the best parts of
this recipe it is one of the most incredibly easy recipes you’ll ever make.
Before I give you the macronutrient ratios I’d like you to understand this
is a condiment and it’s an add-on to your meal, so it’s not a keto per se but
more of a low-carb condiment. So the macronutrient ratio for the
sugar-free orange cranberry sauce is 0.1 to 1, with 3.5 grams of total carbs,
1.1 gram of dietary fiber, resulting in 2.5 grams of net carbs per serving, and
here are the few ingredients that you will need to make this recipe. One of the
nice things about this recipe, everything is done in one pot, so less clean up.
Let’s begin, now into a medium sized saucepan put your fresh or frozen
cranberries into the saucepan, and before adding anything else go through your
cranberries and make sure that you pick out any berries that are not in great
condition, such as bruised ones or cranberries that may be a little bit too
soft. And while you’re at it take a few of the nicest cranberries out and set
those aside, these few cranberries will be used for garnishing when you’re ready
to serve. And then add your water. I’d also like to request that you watch
the entire video to the end because near the end I will give you a hint as to
what the seventh treat will be. Okay let’s get back to work. So now add your
orange zest and your freshly squeezed lemon juice, and because we’re not using
orange juice I’m going to be using pure orange extract. It’s this extract that
will balance the lemon flavor and create that fresh citrusy aroma. And the last
thing you add is your finely ground sweetener, and as always I’m using a monk fruit based sweetener, which I ground to this very fine confectionery powder. Then
just stir everything to combine. Now put your saucepan on the stove top and set it to medium heat. And then continue cooking at this setting until everything
comes up to a nice slight boil. When you’re making this recipe I’d recommend
that you stay near the stove, so that you can keep an eye on things. And after
you’ve reached the light boil, Continue cooking at this temperature until all your cranberries have popped. Now it’s time to reduce your heat, and continue
cooking on the medium low setting. Because all you want is a very light
simmer. The cooking time at this phase is about 10 minutes. This will allow your
cranberry sauce to thicken, but while your sauce is simmering do remember to
stir occasionally. As I mentioned earlier this is a sweet and kind of tart sauce,
so if you like your sauce a little bit sweeter take a sample of the sauce with
a small spoonful, make sure it’s cool enough and taste it. And if you need
adjust the sweetness according to your taste But please again I can’t stress
enough, be very careful when you’re tasting This sauce is super hot. However
even if you adjust your sweetness I would highly recommend that you keep the sauce a little bit on the tart side, because both the turkey or ham are quite
sweet, and the counterbalance will just make an absolute amazing combination. Now everybody’s got different traditions at Christmas and Thanksgiving and holidays,
but we usually serve a turkey and if you’ve never made a turkey before
I will post the link how to cook a turkey video, if you’re just starting to
cook and this is your first time making a turkey Or if you prefer to serve a
Christmas ham, I also have a video for my maple butter, and mustard glazed ham.
Which my kids absolutely adore at Christmas And that link will also be
provided in the description below. After the 10 minutes of simmering when your sauce is done cooking, you have 3 ways that you can present your cranberry
sauce. One way is to present a very coarse
thick chunky cranberry sauce. For this presentation just use a spatula andpress the cranberries against the side of the pot And you can press as few or
as many cranberries as you like depending on how chunky you like it. The
second method which is how I usually serve my cranberry sauce, I take a potato
masher and press and then grind the cranberries into the bottom of the pan. I
keep doing this until all the cranberries are well mashed the sauce is
very thick. I like this method because it retains all the fiber and the flavor. And
the last method is for people who prefer a jelly like cranberry sauce. The third
option is to take your cranberry sauce, after mashing it like I did in method to
pass it through a fine sieve and press it into the sieve. And by doing this you
will create a clear jelly. It will take a bit of effort to press all the cranberry
sauce through the sieve, but if you like a jelly this is the way you have to do
it. Christmas is a wonderful but really
hectic time, so in my planning I try to do as much prep ahead as I can, and this
cranberry sauce is one of the prep ahead things that work amazingly. This sauce
will keep very well if stored in an airtight container and placed in your
fridge. Then on the day that you’re ready to serve you just take it out, if you
like to serve a cold just place it into a nice dish and garnish with twirl of
orange, or lemon peel, or both, and your reserved cranberries. But if you like
your cranberry sauce nice and hot then just microwave it. Then garnish with a
swirl of orange and lemon grind your reserved fresh cranberries and if you
have any mint, or basil leaves, this will add some green
for a very festive presentation. I hope that you and your guests will like this
sugar-free orange cranberry sauce. And as always the link for the printable recipe
will be posted in the description below thank you very much for watching and
Merry Christmas. And please come back and check out the seventh of the twelve
treats of Christmas, and here’s the hint it’s a festive ice cream