The great debate wages on every holiday season: Which is better, whole cranberry sauce or jellied cranberry sauce? While I am partial to sauce and the texture of the berries, it’s pretty easy to make both so everyone is happy, now that I’ve added a sugar-free version of cranberry jelly to my repertoire.
Keto Sugarless Jellied Cranberry Sauce Recipe
Ingredients:
- One 12 oz bag fresh cranberries
- 2 cups water
- ⅓-½ cup Lakanto granulated monk fruit sweetener, to taste
- 1½ tablespoons gelatin powder (*Or use agar agar for vegan.) plus 2 oz water
- ¼ teaspoon orange extract (optional)
Directions:
Add the cranberries to a sauce pan with the water. Bring to a boil over medium-high heat. Reduce heat to medium and keep them at a boil, stirring often. The berries will pop open and begin to foam up. Let them boil around 15 minutes, until the liquid reduces by about ¼, and is thick enough to coat the back of a spoon.
Place a fine mesh strainer over a large bowl. Pour the cranberry mixture into the strainer and strain until all juice and jelly. Mash the berries in the strainer to extract as much jelly as possible. Scrape off any jelly from the underside of the strainer as well.
Return the strained jelly to the sauce pan. Bring back to a low boil and add the sweetener. Stir until dissolved, about 30 seconds the Remove from heat. Add orange extract, if using.
In a small measuring cup, whisk together the gelatin and water. Add to the cranberry mixture and whisk until dissolved.
Spray the inside of a 14 oz can with cooking spray. Fill the can with the cranberry jelly, cover then put in the fridge to set for at least 4 hours or overnight. If there is any extra jelly, simply pour into a small container as needed and put in the fridge to set. Store in the fridge and use within one week of making it.
Did you make this keto sugarless jellied cranberry sauce? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
