|2 cups of fresh cranberries in the pot|
|Add 1/4 cup fresh squeezed orange juice|
|Add 1 teaspoon of orange zest and 3/4 cup of Swerve...|
|After cooking for 10 minutes...transferred to a bowl to pop in the fridge and chill|
|We tested the cranberry sauce with our dinner this evening|
|My first Christmas ornament this year -- isn't it cute? :-)|
Fresh Cranberry Orange Sauce w/ Walnuts
2 cups fresh whole cranberries, rinsed and drained
1 teaspoon finely grated orange zest
1/4 cup freshly squeezed orange juice (from 1 large orange)
3/4 cup Swerve Sweetener or erythritol (preferably powdered)
1/2 cup chopped walnuts
Dash of cinnamon, optional
In a medium saucepan, combine all ingredients and bring to a boil over medium heat. Reduce heat and simmer gently on low for approximately 10 minutes, stirring frequently, until most of the cranberries have popped and sauce has thickened. Lightly press (smash) cooked cranberries with back of spoon if a less chunky sauce is desired. Cool in pan for about 15 minutes; transfer to a bowl or serving dish, cover and refrigerate several hours or until thoroughly chilled. Serve garnished with additional chopped walnuts, if desired.
*Note - If a juicier sauce is desired, add additional 2 tablespoons of orange juice or water when cooking cranberries. Entire recipe has 23 total net carbs (Total carbohydrates less fiber).