Our Low-Carb Spiced Cranberry Sauce is perfect for the holidays! This recipe can work with low-carb, LC/HF, diabetic, gluten-free, grain-free, and Banting diets.
Spray mold (big enough to hold almost 3 cups) lightly with cooking spray. Pour 1/2 cup water in a medium bowl. Sprinkle gelatin over top. Do not stir. Set aside to allow gelatin to "bloom".
In a large saucepan over medium high heat, bring 1 cup of water to a boil. Add cranberries, granulated sweetener, orange zest, ground cloves, and sea salt. Bring mixture to a simmer, the turn heat to low.
Simmer mixture, stirring occasionally, until berry skins have "popped" and mixture begins to thicken, about 15 minutes. Remove from heat.
Transfer a few spoonfuls of cranberry mixture into the gelatin. Whisk until gelatin dissolves. Pour this mixture into the rest of the cranberry mixture and stir. Fill the prepared mold with the cranberry sauce. Let cool to room temperature, then cover and refrigerate for at least 8 hours or overnight.
To remove the sauce from the mold, set mold in a bowl of warm (115-120º F) water until the water comes almost to the rim. Let stand for 30 seconds. Carefully insert a small spatula or knife along the side of the mold and gently pull inward to release the suction.
Cover the mold with a plate, then invert the mold and plate. Remove the plug if your mold has one. Gently shake the mold to release the cranberry sauce.
If sauce does not release, replace plug and set it in the warm water for 15 seconds longer, then repeat.
Keep sauce in the refrigerator until ready to serve.
Serving size: 1/10th of the recipe, or about 2 ounces
Per serving:
Calories: 12
Fat (g): 0
Carbs (g): 2
Fiber (g): 1
Protein (g): 1
Net carbs (g): 1
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