CRANBERRY SAUCE, HEALTHIER, LOW CARB

I love cranberry sauce. However, as someone who needs to watch my sugar and carb intake, I have to rethink some of my favorites. This low carb, cranberry sauce is super-easy, and really good! I make it in small batches, because my husband doesn't like cranberries. So, it's all mine! 

INGREDIENTS

1/2 bag of Fresh Cranberries

1/4 cup Sugar Free Maple Syrup

1/4 cup Water 

Zest of 1/2 Orange

Dash of Cinnamon

METHOD

Rinse cranberries well and pick out squishy ones.

Combine cranberries, water, and maple syrup in a saucepan.

Bring to a boil over medium-high heat, then reduce heat to medium-low and cook until cranberries have cooked, and the mixture has thickened, about 5 to 10 minutes.

Remove from heat and add orange zest and cinnamon.

Sauce will continue to thicken as it cools and will keep in an airtight container in the fridge for up to 2 weeks.

Recipe makes about 1 cup.

Enjoy!