Ingredients
• 1 (12 oz) bag fresh or frozen cranberries
• ½ cup orange juice (freshly squeezed preferred—adds natural sweetness + pectin)
• 2–3 tbsp monk fruit–erythritol blend (adjust to taste; omit if using sweeter fruit like apple juice)
• Optional boosters: 1 tsp orange zest, ½ tsp cinnamon, or a pinch of sea salt
Instructions
- In a small saucepan, combine cranberries, orange juice, and sweetener. Stir.
- Bring to a gentle boil over medium heat. Reduce to simmer.
- Cook 10–12 minutes, stirring occasionally, until cranberries pop and sauce thickens (it will continue to set as it cools).
- Remove from heat. Stir in optional zest or spice if using.
- Cool to room temperature—it will transform from liquid to glossy, spreadable jam. Refrigerate until chilled.
- Serve with roasted turkey, baked brie, or swirled into Greek yogurt. Keeps 2 weeks refrigerated.
PREP TIME & NUTRITION :
Prep Time: 3 min | Cook Time: 12 min | Total Time: 15 min (+cooling) | Servings: 8 (¼-cup)
Calories: 25 | Net Carbs: 4g | Fats: 0g | Protein: 0g