When it comes to low-carb side dishes, this homemade keto cranberry sauce is as easy as it gets! It only takes 30 minutes and you can make it up to 3 days ahead of time.
Place a saucepan over medium-low heat and add the water and bourbon.
Add the cranberries and powdered erythritol and stir to combine.
Add the orange zest, juice, cinnamon stick, anise seed, clove, nutmeg and salt and stir to combine.
Simmer over medium-low heat for 10 to 15 minutes, until the cranberries have softened.
Remove from heat.
Remove the cinnamon stick.
Transfer to a bowl and allow to cool.
Cover with plastic wrap and store in the fridge for up to 3 days until ready to serve.
Garnish with a pinch of fresh orange zest to serve.
Notes
We've tested this recipe with granulated erythritol and powdered and find that the powdered dissolves and gives the perfect texture for this recipe. This is the kind we recommend.