Cranberry sauce is the one thing I prepare ahead each year for Thanksgiving dinner. It’s just so darn easy to pop those berries in a pot with some water and sweetener, and set it to boil. Last year, I took my first stab at making it sugar free and it was just as good.
For this low carb cranberry sauce recipe, I decided to shake things up a little bit, or rather spice things up a bit. It occurred to me how nicely the tang of cranberries would be with a touch of chipotle and lime, so I set about adapting that back-of-the-bag cranberry sauce. And this year, I sweetened it with Swerve
, an erythritol sweetener that is as sweet as sugar and can be used to replace it cup-for-cup.
I love the tang of both the cranberries and the lime, with the smoky heat of the chipotle so much, I kept dipping a spoon into the finished product. I finally had to jar it and put it in the fridge so that we would actually have some left to go with our Thanksgiving turkey.
Chipotle Lime Sugar Free Cranberry Sauce
- 3/4 cup water
- 1/2 cup Swerve Sweetener OR 1/2 cup granulated erythritol plus 20 drops stevia extract
- 1 12-oz bag fresh cranberries
- 1 to 2 medium chipotles in adobo, minced (depends on how hot you want it)
- Juice of two limes
- Zest of two limes, grated
- Combine water and preferred sweetener in a medium pot and bring to a boil Add cranberries and bring back to a boil, then reduce heat and simmer for 5 minutes, until berries begin to pop.
- Add minced chipotle, lime juice and lime zest and continue to cook until all berries have popped and sauce is thickened, about 5 more minutes.
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