Rosemary Vanilla Cranberry Sauce (Low Carb Cranberry Sauce)
Rosemary Vanilla Cranberry Sauce (Low Carb Cranberry Sauce) is sweet and tart with subtle notes of aromatic vanilla and piney rosemary.
Servings 18 people
Calories 5kcal
Ingredients
- 2 cups fresh cranberries
- ¾ cup water
- 6 tablespoons granulated erythritol
- 1 pinch salt
- 14 drops liquid stevia
- ½ teaspoon pure vanilla extract
- 1 teaspoon minced fresh rosemary
Instructions
- Add the cranberries, water, erythritol, and salt to a small-medium saucepan over medium heat.
- As soon as the liquid starts simmering, cover the pan and cook until the cranberries are burst and it has a jam-like consistency, about 8 minutes. (Watch it closely and turn the heat down if needed so it doesn’t boil over.) Use a fork to mash up the cranberries a bit.
- Turn off the heat and stir in the vanilla and rosemary.
- Store covered in the fridge for up to 3 weeks.
Notes
Net Carbs: 1g per serving (2 tablespoons)
Nutrition
Calories: 5kcal | Carbohydrates: 1g | Sodium: 2mg | Potassium: 9mg | Vitamin A: 5IU | Vitamin C: 1.5mg | Calcium: 1mg