Sugar-Free Cranberry Sauce

I was really intent on making a traditional Keto Thanksgiving this year. And, well since I am the only semi-strict keto eater in my extended family, the tasks fell on my shoulders—but I took it on head first. I was convinced that I could "ketofy" just about any traditional item.

Although I'm not a big cranberry fan, I decided cranberry sauce qualified as a "tradtional Thanksgiving" item. So here we go! haha — Continue to check my posts and see all the Keto Thanksgiving recipes I've tagged and will continue to update here.

​Ingredients:
​1 package fresh cranberries (I think about 10oz)
1 cup water
3/4 cup Swerve confectioner's sweetener
1 drop lemon essential oil* (I ONLY recommend ingesting this brand) or 1 tsp lemon zest
2 drops orange essential oil* (I ONLY recommend ingesting this brand) or 2 tsp orange zest
1/2 teaspoon xanthan gum (I recommend this one)
a few drops coconut oil

Directions:

1. Dissolve the sweetener in water and in a small sauce pan heat it over medium heat.
2. Once the mixture starts to boil, add the the fresh cranberries.
3. Simmer for about 10 minutes. Cranberries will start to burst and release their juices.
4. In a small sauce dipping bowl mix 1/2 teaspoon of xanthan gum with a few drops of coconut oil. Mix until you have a slurry. (Don't use too much oil, otherwise your sauce may be oily. The oil is just used to activate the xanthan gum.
5. Remove from the heat and spoon the slurry in the cranberry sauce to thicken.

You can totally make this item the day before your event. It holds up really well in the fridge. Just remove it a few hours before you're ready to serve it so that it has time to come to room temperature.

*I do not recommend ingesting ANY essential oil brand. The only brand I suggest for use in cooking is Young Living due to its high and pure quality and FDA certified Vitality Line. If you need help ordering Young Living oils, please contact me or click here.