Cranberry Sauce

    MAKES: about 4 cups (900 g/2 lb)
    PREPARATION TIME: 5 minutes
    COOKING TIME: 4 hours
    This spiced, sugar-free cranberry sauce is an all-rounder: it works well in both sweet and savory recipes. Try serving it alongside roast turkey at the holidays; mix it into full-fat yogurt as a snack; or use it as a cheesecake topping.

    1.3 pounds (600 g) cranberries, fresh or frozen
    Juice and zest from 1 medium (150 g/5.3 oz) orange
    1 cup (240 ml) water
    2/3 cup (133 g/4.7 oz) granulated erythritol or Swerve
    20 to 30 drops liquid stevia
    1 teaspoon ground cinnamon or 2 to 3 cinnamon sticks
    1/2 teaspoon vanilla powder or 2 teaspoons unsweetened vanilla extract
    1/2 teaspoon ginger powder
    1/4 teaspoon ground cloves


    Preheat your slow cooker to high. Place all the ingredients in the slow cooker, cover with a lid, and cook for 31/2 hours. Remove the lid and mix. Cook uncovered for another 30 minutes. When done, mix, let it cool, and place it in jars. Store in the fridge for up to 2 weeks. For longer storage, spoon into an ice cube tray and freeze for 2 to 3 hours. Place in a bag and freeze for up to 6 months.
    TIP: A small amount of orange juice will have no significant effect on carbs per serving. If you prefer to avoid it, you can use 1/4 cup (60 ml) lemon or lime juice instead.
    For a richer flavor, you can substitute 1/2 cup (120 ml) water with 1/2 cup (120 ml) of dry red wine (see here for information about alcohol).
    If you don’t like your sauce chunky, spoon it into a blender and pulse until smooth.
    Total carbs: 2.1 g / Fiber: 0.6 g / Net carbs: 1.5 g / Protein: 0.1 g / Fat: 0 g / Energy: 8 kcal
    Macronutrient ratio: Calories from carbs (92%), protein (5%), fat (3%)