Keto Jellied Cranberry Sauce
This Keto Jellied Cranberry Sauce is the perfect sweet and tart complement to your holiday table! Now you can enjoy the holiday classic with this low carb, sugar-free, keto recipe!
Equipment
- nonstick pan
- Spatula or spoon
- mini bundt pan
- sieve
Ingredients
- 12 oz cranberries fresh
- 1.5 cups water
- 1.25 cups allulose
- 1.5 tablespoons gelatin
- 2 tablespoons water to hydrate the gelatin
- 1 teaspoon orange zest (optional)
Instructions
- Add cranberries, allulose and water to a shallow, nonstick pan and turn the heat to medium high.
- Bring the water to a boil and then reduce to a simmer.
- Stir the mixture occasionally to check for any sticking. If the berries start to stick, reduce the heat.
- The berries should reduce down to the point where you can part the red sea of cranberries with your silicone spatula. If your berries don't reach this stage the sauce will be too runny.
- Press the cooked berries through a sieve, to remove the skins and seeds.
- Hydrate the gelatin in 2 tablespoons of water, mixing well to break up any clumps. Thoroughly mix the gelatin into the cranberries.
- Pour sauce into bundt pan, or serving dish. Refrigerate 4 hours to overnight.
- To remove from mold, run a knife or toothpick around the edges. If it's very stubborn you can sit in a bowl of warm water to help loosen the sauce. Enjoy!
Notes
NUTRITION
Data from Cronometer provided as a courtesy, please check nutrition using your actual ingredients