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No-Sugar Added Cranberry Syrup

Cranberries aren’t just for Thanksgiving. I love to use them all winter long. They are bright, beautiful, high in vitamin C and antioxidants and of course they are lower in sugar than most fruits. This recipe will yield enough syrup for a double batch of waffles or to save some to drizzle over your favorite keto friendly ice-cream or yogurt.
Course Breakfast
Keyword Chef Taffiny Elrod, syrup
Recipe Creator Chef Taffiny Elrod
Created By:
Recipe Creator ,Chef Taffiny Elrod
Cook Time 15 minutes
Total Time 15 minutes

Yields:

Ingredients:

  • 2 cups cranberries fresh or frozen
  • 1 cup granulated sweetener I used allulose
  • 2 cups water
  • 1 cinnamon stick

Directions:

  • Place all the ingredients in a medium sauce pan and bring to a boil over high heat.
  • Reduce heat to medium and simmer the sauce until the cranberries burst and the sauce begins to thicken. This should take about 5- 10 minutes.
  • When the sauce is cooked remove the cinnamon stick and allow it to cool slightly.
  • Pour the sauce into a fine sieve placed over a mixing bowl and push it through with a spatula or the back of a large spoon. Continue working until all you have left in the strainer is skin and pulp and all the liquid is in the bowl.
  • You should have a ruby red, glossy syrup.
You can leave the sauce whole if you prefer and serve as is. It will be nice and chunky. Yield: approximately 2 cups of syrup
Nutrition Facts
No-Sugar Added Cranberry Syrup
Serving Size
 
25 g
Amount per Serving
Calories
6.2
% Daily Value*
Fat
 
0.2
g
0
%
Saturated Fat
 
0.01
g
0
%
Polyunsaturated Fat
 
0.01
g
Monounsaturated Fat
 
0.01
g
Sodium
 
0.27
mg
0
%
Potassium
 
10.7
mg
0
%
Carbohydrates
 
13.6
g
5
%
Fiber
 
0.54
g
2
%
Sugar
 
0.54
g
1
%
Sugar Alcohol
 
12
g
Net Carbs
 
1.09
g
Protein
 
0.1
g
0
%
Vitamin A
 
8.35
IU
0
%
Vitamin C
 
1.76
mg
2
%
Calcium
 
2.63
mg
0
%
Iron
 
0.04
mg
0
%
* Percent Daily Values are based on a 2000 calorie diet.
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