When you think of cranberries, you likely think of cranberry juice or cranberry sauce, both of which are super sweet. Natural cranberries, however, are quite sour and bitter, and given they are very high in fiber and low in sugar, it makes them one of the easiest fruits to incorporate into a low carb diet. It's a bit of pain to make these given you have to slice each and every cranberry, but they are really good and sweetening cranberries is 100% necessary. If you need recipe ideas of where to use these, try making my "Raisinets" or Cranberry Bread.
Ingredients:
16 oz frozen cranberries
1/3 cup sugar free vanilla liquid syrup (Skinny Syrup, Torani's etc.)
1/2 cup powdered Swerve
Instructions:
1) Let frozen cranberries sit out for about 10 minutes and then cut all of them in half. (Note: it's much easier to cut them when they are frozen enough not to squirt cranberry juice everywhere, but of course not so frozen that it's dangerous to cut).
2) Pre-heat oven to 350 degrees.
3) Once all cranberries are cut, put them in a plastic bag and add the syrup. Shake well.
4) Next add the powdered Swerve to the bag and shake well. (Adding the syrup first helps the powdered Swerve stick.)
5) Spread the cranberries onto a cookie sheet with edges covered in parchment paper. (The liquid spread a bit, so the edges are a good precaution.)
6) Bake the cranberries, flipping every 20 minutes or so.
7) Once they look like raisins, remove from the oven and allow to cool fully. Mine took about 1 hour and 35 minutes.
8) Store in Tupperware in fridge and enjoy!
Picture Instructions:
Nutrition Facts:
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