How to make low-carb cranberry sauce

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Unfortunately for our waistlines, traditional cranberry sauce is packed with simple sugars and carbs. Instead, prepare this low-carb version of cranberry sauce that's still tart and delicious. Honey is used as a sugar substitute in this recipe, which you can enjoy any time of year.
The tart punch from the cranberries works perfectly against the rich flavors of meat and gravy in the main course. Plus, cranberries naturally strengthen the immune system, reduce bad cholesterol and improve digestion, so there's always a good reason to snack on this super fruit — either fresh or in low carb cranberry sauce.
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Cooktop Cove
Low-Carb Cranberry Sauce
4-6
0 minutes
15 minutes
20 minutes
12 ounces fresh cranberries
3 tablespoons honey
3/4 cup water
1 teaspoon grated orange zest
1/2 teaspoon vanilla extract
Pinch of salt
In a medium saucepan, combine the cranberries, honey, water and orange zest over medium-high heat.
Bring the contents of the saucepan to a boil, and immediately reduce the heat to medium-low.
Allow sauce to simmer and thicken, stirring occasionally, until the cranberries start to pop and the sauce reaches the desired consistency.
Remove the sauce from the heat. Stir in the vanilla extract, and then stir in a pinch of salt.
Allow the sauce to cool for at least 5 minutes, and serve it individually or garnish with more orange zest and serve in a bowl.
For more orange flavor, add more orange zest or 1 tablespoon orange juice while cooking.
Add more honey to make the sauce sweeter.
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