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Yields:
8 serving(s)
Prep Time:
5 mins
Total Time:
15 mins
We don't know about you, but when it comes to Thanksgiving, we think cranberry sauce is indispensable. This keto version allows everyone at the table to enjoy it, without sacrificing flavor.
Made it? Let us know what you think in the comment section below!
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Ingredients
- 2
(10 oz.) bags frozen cranberries
- 1/4 cup
Swerve
Pinch ground nutmeg
- 1
cinnamon stick
- 6
orange zest removed with a peeler
- 1 Tbsp.
pure vanilla extract
Directions
- Step 1In a small pot, combine the cranberries, Swerve, nutmeg, cinnamon stick, orange zest, and ¼ cup water. Place over medium heat and cook, stirring, until the berries release their juice and the mixture comes to a boil. Continue to boil, stirring occasionally, until cranberries burst and juices thicken, about 6 minutes. Remove from heat, stir in vanilla. Let cool.
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