1teaspoonvanilla extract(optional, but recommended)
Instructions
Place all ingredients, except vanilla, in a saucepan. Stir to combine.
Bring to a simmer, stirring often.
Reduce the heat to low and cook, stirring frequently, until the cranberries burst and the sauce has thickened, for about 15 minutes.
Add vanilla extract and stir.
Let cool for at least 30 minutes.
Cover and refrigerate until ready to use.
Taste and adjust the seasonings, if desired, and serve.
Slow Cooker Instructions
Turn the slow cooker on high.
Add all ingredients.
Cook for 3 to 4 hours.
Allow the cranberry sauce to cool in the slow cooker for at least 30 minutes after cooking to thicken.
Instant Pot Instructions
Place ingredients in Instant Pot. Stir to combine.
Place the lid on the pot, making sure the rubber seal is in place.
Turn the lid to the closed position and set the top to SEAL.
Press MANUAL button and set for 3 minutes.
Push START.
When the timer goes off, release pressure naturally for at least 10 minutes.
Turn valve on top to release pressure, then open Instant Pot, stir, and let cool.
Notes
Sweeteners: Be sure to use a powdered sweetener to prevent your sauce from crystallizing. Alternatively, you can use allulose--either granulated or powdered. Xylitol isn't as low-carb, but it will not crystallize.You can use other sweeteners as you like, but using a combination of sweeteners gives the best result.1 dash of stevia extract is about 1/32 of a teaspoon, which is equivalent to about 2 tablespoons of most other sweeteners.Money Saving Tip: Buy cranberries on sale right after the holiday and store them in the fridge or freezer. They're great for this recipe, for this Homemade Cranberry Juice and this Cranberry Smoothie Bowl, and these Healthy Sugared Cranberries, too!