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Taffiny Elrod
2 min read
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No-Sugar Added Cranberry Syrup

cranberry syrup
Cranberries aren’t just for Thanksgiving. I love to use them all winter long. They are bright, beautiful, high in vitamin C and antioxidants and of course they are lower in sugar than most fruits. This recipe will yield enough syrup for a double batch of waffles or to save some to drizzle over your favorite keto friendly ice-cream or yogurt.
Pin Recipe
Cook Time 15 minutes
Total Time 15 minutes
Course Breakfast
Calories 6kcal

Ingredients

Instructions

  • Place all the ingredients in a medium sauce pan and bring to a boil over high heat.
  • Reduce heat to medium and simmer the sauce until the cranberries burst and the sauce begins to thicken. This should take about 5- 10 minutes.
  • When the sauce is cooked remove the cinnamon stick and allow it to cool slightly.
  • Pour the sauce into a fine sieve placed over a mixing bowl and push it through with a spatula or the back of a large spoon. Continue working until all you have left in the strainer is skin and pulp and all the liquid is in the bowl.
  • You should have a ruby red, glossy syrup.

Video

YouTube Thumbnail

Notes

You can leave the sauce whole if you prefer and serve as is. It will be nice and chunky. Yield: approximately 2 cups of syrup
Keyword Chef Taffiny Elrod, syrup

Nutrition Facts
No-Sugar Added Cranberry Syrup
Serving Size
25 g
Amount per Serving
Calories
6.2
% Daily Value*
Fat
0.2
g
0
%
Saturated Fat
0.01
g
0
%
Polyunsaturated Fat
0.01
g
Monounsaturated Fat
0.01
g
Sodium
0.27
mg
0
%
Potassium
10.7
mg
0
%
Carbohydrates
13.6
g
5
%
Fiber
0.54
g
2
%
Sugar
0.54
g
1
%
Sugar Alcohol
12
g
Net Carbs
1.09
g
Protein
0.1
g
0
%
Vitamin A
8.35
IU
0
%
Vitamin C
1.76
mg
2
%
Calcium
2.63
mg
0
%
Iron
0.04
mg
0
%
* Percent Daily Values are based on a 2000 calorie diet.