Low Carb Cranberry Sauce . 5 carbs per Ounce.
I love cranberry sauce , especially around the holidays. But when I went low carb I had to give up many things I loved . But I have been working to replace my favorite foods with carb friendly variants of my favorite recipes , and being a Chef I am equipped to do so . This is a simple recipe that people really love and have preferred over canned versions . I include the option of adding xanthan gum for those of you prefer a more jelly like consistency Try this you will not be disappointed.
Low Carb Cranberry Sauce.
12 - Ounces fresh Cranberries.
1 – Cup Xylitol.
1 – Orange zest only.
2 – Cups water.
1 – Teaspoon almond extract.
1 – Ounce brandy or Cognac. (Optional) but recommended.
¼ - Teaspoon all spice.
1- Pinch of salt.
2 -3 grinds of black pepper.
¼ - Teaspoon Xanthan Gum. (If you want a more jelly like texture).
In a sauce pan over high heat combine all ingredients. (Except Xanthan Gum).
Bring to a boil, then reduce to a vigorous simmer stirring occasionally till reduced to a sauce like consistency. About 15 to 20 minutes.
If you want a more jelly like consistency, dissolve xanthan gum in hot water and add to cranberry sauce, stir and low simmer till the consistency is to your liking. Just remember it will become stiffer when chilled.
Serve warm or cold.