From the Sugar Happy Kitchen: Low Carb Cranberry Sauce

Nadia Al-Samarrie

Cranberry sauce is a sweet side dish that dates back hundreds of years in our traditions. We especially love it with turkey meat. But, did you know the cranberry fruit is one of the native plants from the United States? Native Americans used the red fruit to dye their clothes and have it as a staple in their diet.


New settlers came to the United States and sweetened the tart fruit creating a new recipe. However, it didn’t happen overnight. It took the new immigrants 50 years to figure out how to successfully harvest a sugar crop on their new land.


The first cranberry sauce recipe dates back to 1796, and commercialization of the harvest came after Ocean spray found a new technique of harvesting dry to wet vines. Thanks to innovative farming, cranberries are now commercially available in volume to all.




12 ounces Fresh Cranberry

1 tablespoon of orange zest

3/4 cup of water

1/2 cup Erythritol Sugar Substitute Swerve powder sugar



Heat water, sugar, and orange zest in a saucepan until the water is warm on medium heat.

Add one 12 ounce bag of fresh cranberries.

Put a lid on the pan and bring it to a boil.

Turn the stove off and let it sit for 5 minutes.

Mash the cranberries.

Pour into a bowl- allow to cool, then refrigerate.


Nutrition Facts:

Serving Size 12

11.6 Net Carbs per Serving

16 Calorie, Total Fat 0.0g, Saturated Fat 0.0 g, Cholesterol 0.0g, Sodium 0.0mg, Total Carbohydrates 12.7g, Fiber 1.1 g, Total Sugar 11g, Protein 0g 

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