Home » sauces & salsas » (Sweet ‘N Tangy!) Cranberry Relish 🎄 gluten free, keto & paleo

(Sweet ‘N Tangy!) Cranberry Relish 🎄 gluten free, keto & paleo

Deliciously sweet and tangy, this keto cranberry relish is the ideal festive pairing to any and all holiday meals!

Low carb & keto cranberry relish
Low Carb & Keto Cranberry Relish

Sugar-Free Keto Cranberry Relish

Deliciously Sweet ‘N Tangy!

This low carb cranberry relish is easily my favorite festive sidekick! I’ve yet to meet someone who doesn’t celebrate this cranberry relish. And funny enough, it was easily the most raved about recipe by you guys after Thanksgiving on instagram (even more so than our pumpkin pie!).

And while it might be the ideal buddy to anything turkey, keep it in mind as a great pairing for your holiday ham, with a quick and simple pan-fried pork loin, as a sub for lingonberry jam with Swedish meatballs, to spruce up some good old roast chicken (and salads!)… and, of course, with our festive brie ‘n cranberry cups. 

Honestly a real must for keto holidays!

Low Carb & Keto Swedish Meatballs With Cranberry Relish
Low Carb & Keto Swedish Meatballs With Cranberry Relish

The Sweetener

This recipe works best with erythritolxylitol or allulose. Just note that with erythritol it might go a bit opaque once chilled… but just give it a good mix right before serving and everyone will be none the wiser!

And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys!

Keto cranberry relish with rosemary springs
Low Carb & Keto Cranberry Relish
Low carb & keto cranberry relish

Low Carb & Keto Cranberry Relish

Course: Sauces, Side Dish
Cuisine: American
Keyword: keto, low carb, paleo, sugar free
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 10 servings
Calories: 23 kcal

Deliciously sweet and tangy, this keto cranberry relish is the ideal festive pairing to many meat mains! Think from traditional turkey, to a wonderful ham and meatballs alike!

Print

Ingredients

  • 1/3 cup white wine vinegar
  • 1/2-3/4 cup erythritol xylitol or allulose (to taste)
  • 1 medium banana shallot very finely minced (about 50g)
  • 1 rosemary spring very finely chopped
  • 1 pound cranberries

Instructions

  1. Add vinegar and sweetener to a saucepan over medium/low heat, stirring until dissolved and just simmering. Add shallot, rosemary and cranberries. Lower heat to low, cover (leaving slightly ajar), and simmer for 20-25 minutes stirring every so often, until thick and syrupy. 

  2. Feel free to taste it around minute 15 and adjust sweetness as needed. Store in an airtight container in the fridge for 4-5 days and in the freezer for three months. 

Recipe Notes

Please note that nutrition facts were estimated for a 55g serving (about 3 tablespoons). 

Nutrition Facts
Low Carb & Keto Cranberry Relish
Amount Per Serving (55 g)
Calories 23
% Daily Value*
Sodium 2mg0%
Potassium 50mg1%
Carbohydrates 5g2%
Fiber 2g8%
Sugar 2g2%
Vitamin A 25IU1%
Vitamin C 5.7mg7%
Calcium 5mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

For The Holidaze!

26 comments

  1. Kathy Cooke says:

    So delicious and easy! I used 3/4 cup allulose, fresh cranberries, and regular shallots. Added a few sprinkles of cinnamon, and next time might add the zest of an orange or some extract for a little more citrusy flavor.

  2. Hollie says:

    This recipe is delicious. I made it with frozen cranberries. I added a 3/4 cup of Allulose. I think I may try for 1/2 cup next time just to see if I can taste a difference.

    I’ll be adding this recipe to my Thanksgiving meal. I don’t think anyone will notice that this is a keto version because I really couldn’t.

      • Jasmine says:

        I am doing a whole Keto Thanksgiving this year ( Not telling my dad though hehehe ) and I am making this for sure. I will let you know! <3

        • Lol that’s awesome! Funny enough this relish was one of the most instagramed recipes last year… and I’ve been making it myself for about 7 years (pre keto with sugar lol!)

          Also if your family is into eggnog preeeeeetty please whip that up as well! Also the pumpkin pie and faux ‘apple’ pies got rave reviews last year 😉

    • Paola says:

      I think it depends a lot on your shallots and just be sure they’re not too bitter. Otherwise I’ve made it in the past with purple onion when I couldn’t find the banana shallots and it worked great too. xo!

  3. Andrea says:

    This is absolutely delicious. I used 3/4 cup of xylitol. I’ll be using this for the cranberry Brie cups! Thanks for the recipe!

    • Paola says:

      Hi Diane. I’m afraid I cannot help you in the canning department, as I lack the knowledge :-S! I’m just not sure how sweeteners behave when canned… xo Paola

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