🍽️ Serves: ~500g
🔪 Prep time: 5 mins
🔥 Cook time: 15-20 mins
✅ No added sugar and no seed oiIs
⚖️ Net carbs: 1.1g per tbsp (15g)
A bright, tangy classic, without the sugar crash. Sweetened with inulin, erythritol, and monk fruit for that festive pop, minus the spike.
🎥 Follow along recipe video here
Ingredients
- 500g fresh cranberries
- 80g low-carb sweetener (we use Low Carb Larder Extra Fine Caster S*gar)
- 60ml water
- 1 splash port
- ½ lemon juice
- Zest of 1 orange
- 30-36 Monk Fruit Drops (to taste)
- 2 tsp pectin powder
- Pinch fine sea salt
Let's Begin!
Step 1 - Build the base
Add the low carb larder caster s*gar, pectin and a pinch of salt to a bowl and mix to evenly distribute the pectin. Add a splash of port to a medium saucepan followed by our s*gar mixture. Whisk over low heat until dissolved, then add the cranberries and orange zest.
Step 2 - Simmer gently, lid on
Cook it on a low heat, covered with a lid, stirring occasionally, until most berries burst and the mixture turns glossy and begins to thicken.
Step 3 - Sweeten & set
Taste and add in some monk fruit to preferred sweetness. Take off the heat! Looking too thick? Add a teaspoon of hot water. Too loose? Continue stirring on a low heat briefly. Taste and adjust sweetness or acidity.
Step 4 - Jar it up
Spoon into a warm, sterilised Kilner jar. Seal and cool to room temperature, then refrigerate.
Serve!
Great with roast turkey, pork, cheese boards, or sandwiched between our High Protein Loaf or Rolls for a festive sarnie or toastie.
Keeps well refrigerated in a closed jar for 7-10 days.
Chef's Tip!
For cosy spice, add a cinnamon stick and 2-3 cloves at Step 1 and remove before jarring 🫙✨