Cranberries (“Keto”)

Obsessed with pears at the moment...especially pear cake. New favourite ingredients: fennel root and fish sauce. Also, gluten-free, though I do save recipes that aren't.

12 ounces of fresh cranberries and a teaspoon of lemon zest boiled in 1 cup of water until soft. Add 1 cup of keto-friendly sweetner (sugar replacement with stevia, erythritol or monkfruit - I used Truvia.) and ½ tsp of xantham gum to thicken and stir in on low heat until dissolved and blended. Let sit off heat and it will continue to thicken. It was a nice texture, and had a great tang without being too sour.

Page footer