No-Sugar Added Cranberry Syrup
Cranberries aren’t just for Thanksgiving. I love to use them all winter long. They are bright, beautiful, high in vitamin C and antioxidants and of course they are lower in sugar than most fruits.
This recipe will yield enough syrup for a double batch of waffles or to save some to drizzle over your favorite keto friendly ice-cream or yogurt.
Servings: 0
Calories: 6.2kcal
Ingredients
- 2 cups fresh or frozen cranberries
- 1 cup granulated sugar-free sweetener I used allulose
- 2 cups water
- 1 cinnamon stick
Instructions
- Place all the ingredients in a medium sauce pan and bring to a boil over high heat.
- Reduce heat to medium and simmer the sauce until the cranberries burst and the sauce begins to thicken. This should take about 5- 10 minutes.
- When the sauce is cooked remove the cinnamon stick and allow it to cool slightly.
- Pour the sauce into a fine sieve placed over a mixing bowl and push it through with a spatula or the back of a large spoon. Continue working until all you have left in the strainer is skin and pulp and all the liquid is in the bowl.
- You should have a ruby red, glossy syrup.
Video
Notes
You can leave the sauce whole if you prefer and serve as is. It will be nice and chunky. Yield: approximately 2 cups of syrup
Nutrition
Serving: 25g | Calories: 6.2kcal | Carbohydrates: 13.6g | Protein: 0.1g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 0.27mg | Potassium: 10.7mg | Fiber: 0.54g | Sugar: 0.54g | Vitamin A: 8.35IU | Vitamin C: 1.76mg | Calcium: 2.63mg | Iron: 0.04mg | Sugar Alcohol: 12g | Net Carbs: 1.09g