Thanksgiving and Cranberry Sauce

Sorry that it has been a while since my last post.  Life just seemed to get busy – but my New Years Resolution is at least 1 and hopefully 2 recipes on the blog each week.  I have now put that out there – so maybe I will really make that happen.

This is the first Thanksgiving since Ellen’s Type 1 diagnosis – and it is not always a carb friendly meal.  However, we wanted to keep things as normal to our traditional dinner with just making some tweaks.  Over the next week I hope to post each of our revised items but I want to start with the Cranberry Sauce.  Now, let me say the first one I attempted was awful – way too much after taste.  But I was determined – and I combined a couple ideas and added a couple original ideas and was very pleased with the results.  It was a huge hit tonight as well with adults and kids alike.  Hope you can enjoy.

cranberry sauce2

Sugar Free Cranberry Sauce


1 12 ounce package of fresh cranberries

1/2 cup of orange juice

1/4 cup water

4 ounces unsweetened applesauce

3/4 cup of granular Swerve or Erythritol

1 tsp vanilla


  1.  Place the cranberries, orange juice, water, applesauce and erythritol in a medium sauce pan and bring to a boil on medium high heat.
  2. Once boiling, reduce heat to medium low and continue to simmer until most of the cranberries have popped.
  3. Remove from the heat and whisk the sauce.  Add the vanilla and let it cool in the pan.  Once cool, store in an air tight container in the fridge.

Nutritional Information – 10 carbs per serving