Rosemary Vanilla Cranberry Sauce (Low Carb Cranberry Sauce) is sweet and tart with subtle notes of aromatic vanilla and piney rosemary.
I have a confession; I don’t really like cranberry sauce along with my turkey on Thanksgiving (I know, that’s crazy, right?). But I LOVE cranberry sauce. For me, its uses go well beyond an accoutrement for turkey on Thanksgiving dinner; it’s the perfect thing to keep stashed in your fridge for the holiday season!
This Rosemary Vanilla Cranberry Sauce (Low Carb Cranberry Sauce) is easy to make, and wonderful for using any way you use jam. If you enjoy a sweet/tart flavor, I think you’ll love cranberry sauce.
Homemade Cranberry Sauce
If you’ve never made homemade cranberry sauce before, you’re in for a pleasant surprise with this Rosemary Vanilla Cranberry Sauce. Most people don’t realize just how easy it is to make! Not only that, but you can decide what sweetener you want to use (such as honey, maple, stevia, etc.), and how you want to custom flavor your sauce. This Rosemary Vanilla Cranberry sauce has quite a unique flavor combination, making it festive and truly special.
Ingredients in Homemade Cranberry Sauce:
In its most basic form, homemade cranberry sauce requires only: cranberries (fresh or frozen), liquid (such as water), and sweetener (like sugar). However, you can get as creative as you want with the flavors.
For example, apple, orange, and pear are delicious additions. Also, herbs and spices can change the flavor profile; rosemary, thyme, black pepper, cinnamon, and vanilla are all fun ingredients to play with in cranberry sauce. Additionally, you can swap out the water for something more flavorful if you prefer, such as apple cider or orange juice. Lastly, one of the biggest benefits of making your own cranberry sauce is that you can use whatever sweetener you want to suit your dietary needs.
How to Make Homemade Cranberry Sauce:
One of the best things about cranberry sauce is how easy it is to make! Add all ingredients to a pot, bring to a boil, cover, and simmer until the berries burst and it forms a sauce. The length of time can vary based on the weather (temperature and humidity), but cranberry sauce usually takes about 10 minutes to cook.
Cranberry Sauce FAQs:
How Do You Sweeten Homemade Cranberry Sauce?
You can use your favorite sweetener to sweeten homemade cranberry sauce! In the past, I’ve used all of the following with good results: sugar, maple syrup, honey, agave nectar, and coconut sugar. For this Rosemary Vanilla Cranberry Sauce (Low Carb Cranberry Sauce), in order to keep the carbs down I use blend of erythritol + stevia, which works really well. The cooling effect of erythriol is lessened by stevia, and the bitterness of stevia is cut by the erythritol.
How Do You Thicken Cranberry Sauce?
Cranberries naturally contain a lot of pectin, which causes cranberry sauce to gel. To release the pectin, cook your cranberries until the cranberries burst (be sure to keep a lid on the pot to avoid a mess). You can continue cooking the sauce so the liquid evaporates off and it’s as thick as you like.
Is Cranberry Sauce Supposed to be Hot or Cold?
Cranberry sauce is typically served cold, like a jam.
How Long Does Homemade Cranberry Sauce Last?
I find that cranberry sauce keeps well stored in a covered glass container in the fridge for up to three weeks. After Thanksgiving, I use this Rosemary Vanilla Cranberry Sauce the same way I’d use any other jam!
What to Eat Cranberry Sauce With:
- Turkey (of course!)
- Noatmeal or oatmeal
- Vanilla ice cream
- Pudding or mousse
- Pancakes, waffles, French toast, or crepes
- Cheesecake or vanilla cake
- Cheese (serve cranberry sauce on top of baked brie, or top crackers with cranberry sauce and goat cheese)
- Blend it into a smoothie
Rosemary Vanilla Cranberry Sauce (Low Carb Cranberry Sauce)
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.
Net Carbs: 1g per serving (2 tablespoons)
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