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!

Course Sauces, Side Dish

Cuisine American

Keyword keto, low carb, paleo, sugar free

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 23kcal

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

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