Deliciously sweet and tangy, this keto cranberry relish is the ideal festive pairing to any and all holiday meals!
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!
This recipe works best with erythritol, xylitol 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!
Low Carb & Keto Cranberry Relish
- 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.
- 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.