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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
Cook Time 15 minutes
Servings
Ingredients
Course Breakfast
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Place all the ingredients in a medium sauce pan and bring to a boil over high heat.
  2. 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.
  3. When the sauce is cooked remove the cinnamon stick and allow it to cool slightly.
  4. 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.
  5. You should have a ruby red, glossy syrup.
Recipe Notes

Note: 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

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