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Cranberry Sauce (+ VIDEO!)

It’s the Holidays!!

Here in the US, Thanksgiving, aka Turkey Day, is just around the corner, while in other parts of the world people are gearing up for Christmas.  If you’re celebrating any of the holidays with a turkey, you almost certainly like to add a dish of Cranberry Sauce to the feast.  Personally I think turkey and cranberry sauce together are the absolute bomb.  So I thought I’d whip us up a keto version, because who wants to down all that pesky sugar with your cranberries?  Not to mention that choosing healthy food shouldn’t preclude you from all the deliciousness that the holidays bring.

Want keto cranberries?  Your turkey shall not be naked!

Then I remembered that in the US, at least, there is this other version of Cranberry Sauce which is smooth, jellied and you slice into rounds.  Between you and me, I think it’s very strange, but each to their own.  Notwithstanding that I think round, sliced, smooth cranberry sauce is a little odd, I made a keto version of that too.  I am putting the recipes on different posts so that you can print both of the recipes out with that nifty little print function.  Unfortunately I can’t add two recipes to the same post and get the little printy thing on both, and since I didn’t want to discriminate between the Lumpy Cranberry Sauce Lovers v. the Smooth Cranberry Sauce Lovers on who would get the print button, two separate posts it is.  If you are looking for the lumpy version, it’s right here on this page.  If you’re looking for the smooth version you can find it here.

This is super simple to make and done in 15.

Keto holiday cheer to you and yours!

Cranberry Sauce
Author: Carrie Brown |
Prep time:
Cook time:
Total time:
Serves: 8
  • Zest and juice of 1 large orange
  • Approx. 3/4 cup / 6 fl oz. hot water (see instructions)
  • 12 oz. / 340g fresh cranberries
  • 8 oz. / 225g xylitol
  1. Put an apron on. Seriously. Cranberry juice stains like the devil.
  2. Zest the orange straight into a pan.
  3. Juice the orange and add enough water to make 1 cup / 8 fl oz.
  4. Put the orange juice water, cranberries, and xylitol in the pan with the zest and stir well.
  5. Over a high heat bring to the boil.
  6. Reduce the heat to a simmer and cook for 15 minutes, stirring well and often.
  7. Remove from the heat and careful pour the sauce into a bowl.
  8. Leave to cool completely.
**Please be very careful when cooking and pouring this sauce – it gets extremely hot and would cause a burn if it comes into contact with your skin**

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  • Cowgirl RaeYUM! yesterday I canned the remaining 6 pints of the cranberries I purchased from I bought 10 pounds. They were UBER Fantaboulous! You must get some next year. NOT. AT. ALL. like what you get in the little cello bags in the grocery. These berries were huge and the most beautiful color.
    Some thinly sliced oranges went into my last batch, I intended to add spice but I forgot :( OH well I can add spice later to any sauce.

    You’re the best Carrie!ReplyCancel

  • JulieYay! It’s on the stove now!ReplyCancel

  • JulieIt turned out great!!! Thank you!ReplyCancel

  • MaryI got rave reviews at Thanksgiving! Thank you Carrie!ReplyCancel

  • Sandy ShepardSANE pecan pie:
    1. pit a date.
    2. stuff 2 raw pecan 1/2s into the hole.
    3. close your eyes.
    4. eat.

    passed these out on Thanksgiving and was given SUCH dirty looks – until everyone ate them. ;-) THEN they were quite impressed. You can’t eat more than about 3.ReplyCancel

  • WrenThis is Delicious! I am so making this for Thanksgiving this year. I am anxious to try the other smooth version as well, but I really like the orange tangy-ness of this one. Can you also add the orange juice and zest to the smooth one?ReplyCancel

    • carrieYes, Wren, although you might have to strain the zest out of if it to make it really smooth.ReplyCancel

  • JackieImpossible right now tryin to find fresh cranberries. Can I use frozen with same results?ReplyCancel