Home » sauces & salsas » (Sweet ‘N Tangy!) Keto Cranberry Relish 🎄

(Sweet ‘N Tangy!) Keto Cranberry Relish 🎄

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

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!
5 from 4 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Sauces, Side Dish
Cuisine American
Servings 10 servings
Calories 23 kcal

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
 

  • 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. 

Notes

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

Nutrition

Serving: 55g | Calories: 23kcal | Carbohydrates: 5g | Sodium: 2mg | Potassium: 50mg | Fiber: 2g | Sugar: 2g | Vitamin A: 25IU | Vitamin C: 5.7mg | Calcium: 5mg | Iron: 0.2mg
Keyword keto, low carb, paleo, sugar free
Whip up this recipe?Comment below or drop me a line @gnomgnom._ and tag #gnomgnomyum!

34 comments

  1. Sally says:

    5 stars
    LOVE this, thank you for this recipe! I make it often and often use it as a spread in my chicken and turkey sandwiches yum!!!
    HINT: To remove bitterness from shallots/onion, cut/chop, etc and soak in cool water for ~ 30 mins. Drain & rinse & ready!
    Thank you!

  2. 5 stars
    Oh my – this is SO DELISH!
    My favorite use of this is to generously spread it on a festive serving plate and top it off with a cranberry nut goat cheese roll, made as follows:
    Bring a 10-oz goat cheese roll to room temp
    Chop some pecans and/or walnuts with a little fresh rosemary. To that mixture, add some dried cranberries (the low sugar ones) Add to a flat pan (so you can roll the cheese in it)
    Roll the cheese to coat both sides and ends and place it atop the cranberry sauce.

    **Note** I saw one poster mention using orange rind – I may try that this year!

  3. Kathy Cooke says:

    5 stars
    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.

  4. Hollie says:

    5 stars
    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!

          • Kelly says:

            Hi Diane, I was wondering that myself. I looked them up on the internet and it is the torpedo shaped shallots that you want. Not the tear drop shaped ones. You may have to go to a specialty store like Wholefoods, Trader Joe’s or Fresh Thyme. They also go by the name Echalion. They came from France.

  5. 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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