A few years ago I created a cran-blueberry sauce that was bursting with flavor and incorporated my favorite thing: wine! Since then I have tried to limit my sugar consumption and been eating a modified Keto diet, so this year I’ve adapted my recipe, by #CookingWithTruvia, for the Keto crowd. No matter what, I use a good Zinfandel. The taste matters. This year it’s a 2015 #TobinJames #FatBoyZinfandel
Keto Zinful Cran-Blueberry Sauce
- 1/2 Cup Granulated Truvia
- 1 Cup Zinfandel Wine (Best you can afford – if you wouldn’t drink it, don’t cook with it)
- 1 – 12 oz Package Ocean Spray Fresh Whole Cranberries
- 1 Cup Frozen Blueberries
- 1 Whole Cinnamon Stick
- 1/4 tsp Nutmeg
- 1/4 tsp Orange or Tangerine Zest
Bring Truvia, wine and cinnamon stick to a full rolling boil in a medium saucepan.
Add remaining ingredients and return to a full boil (cranberries will start to pop), stirring constantly. Reduce heat to medium-low and simmer 15-20 minutes, stirring once or twice to make sure nothing sticks. You may want to use a splatter shield to avoid splashing when cranberries pop.
Turn off heat and, if all cranberries didn’t pop fully, press with the back of a large spoon if desired. I use my meat mallet and gently press down until all are popped.
Remove and discard cinnamon stick. Cool slightly then move sauce to serving dish. Refrigerate at least 2 hours and serve cold. Sauce will thicken up as it cools. Garnish with a few cranberries, blueberries and curls of zest. To save time, and stove space, this can be made ahead and kept refrigerated in a tightly covered container.
*If you want it jellied: Strain out the berry solids and skins by pressing them using a rubber spatula and fine mesh strainer before refrigerating. To get the most of the strained pulp, I run it through my mini-chopper (or a food processor / blender) after the first pressing, then run that through the strainer again. Sauce thickens as it cools and should be stored in a sealed container if not serving immediately (after the 2 hour chilling).
Nutrition Information: (Makes 3 Cups – Serving Size 2 TBLS)
- 33 Calories
- <1 g Fat
- 2.2 g Carbs
- <1 g Protein
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