Growing up, we’ve always looked forward to Thanksgiving Day. Watching the parade and movies on TV, enjoying time with family and friends, and eating such delicious foods. One thing’s for sure… there was always, always, cranberry sauce.
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Now, growing up we had the can o’ jelly… You know the one… where you open it up and let it slide out as one big log.
We’d slice it up and serve these sweet discs of chilled cranberry yumminess.
Through the years we ventured out and started making whole cranberry sauce.
Whoa! What a game changer. I now had control over the ending result in flavor. So, I decided to sub in juices for the water. The results… deliciousness!
Then came Keto. What to do?
This will be our first Thanksgiving living a Ketogenic lifestyle. While we have heard others in the keto community saying they’ll eat “traditionally” because “it’s only one day” we have decided to create new traditions.
We are excited about it!
Early on in our keto journey, anticipating the many holiday temptations, we decided to stay keto during the holidays. That’s a tall order. We know!
But, we feel so good and have so much energy; we don’t want to have to backpedal because of “one day”. In addition, we wanted to see if that Thanksgiving post-meal “crash” would happen.
Now, in all honesty, we might overeat a little and probably won’t track our macros to the T. But, our ingredients are going to be Ketogenic, that’s for sure.
Back to the cranberry sauce…
We cannot imagine a turkey dinner without our delicious cranberry sauce. We have always whipped up some of this delicious, tart yet sweet, jewel-toned sauce. It compliments the entire meal.
However, there was one obvious issue with our previous go-to recipe…
SUGAR! And, lots of it.
So, we set out to create a new (improved) version and have a new go-to recipe, everyone can enjoy.
Let me tell you, this recipe does not disappoint. It is exactly what you want in a whole cranberry sauce…tart, sweet, thick, and delicious.
We played around with the liquid by adding some already flavored beverages. But this recipe would work just fine with water and orange zest if that’s all you had access to.
Now, let’s talk sweetness.
Our palates can vary quite a bit. So, the amount of natural sweetener you add is likely to be different than in this recipe. Don’t be afraid to add in a bit more sweetener if it seems too tart to you. Just go slowly with it. Be sure to keep the heat low so the berries don’t completely dissolve and the sweetener (especially erythritol) doesn’t crystallize.
Now, go make your Thanksgiving Ketogenic and complete with our Whole Cranberry Sauce.
Whole Cranberry Sauce
- 3 cups whole cranberries such as Ocean Spray
- 1 cup Bai beverage – Costa Rica Clementine can use water
- ½ cup Golden Monkfruit can run it through food processor to powder it
- Zest of 1 large orange
- 2 1/2 tsp orange extract optional
- In a medium saucepan, pour in the Bai beverage.
- Add the cranberries, zest, and Monkfruit.
- Give the mixture a good stir.
- Bring to a simmer.
- The berries will crack open.
- Continue to cook for about 10-15 minutes.
- The sauce will get thick and almost all of the berries will almost completely dissolve into the sauce.
- This was sweet enough for our family, but I recommend giving it a taste halfway through. If you want a tad more sweetness then add more Monkfruit 1 tablespoon at a time until you like it.
Macros for the whole recipe