A fantastic centrepiece for a roast dinner!
Cranberry Glaze for Turkey or Chicken
Chicken / Spreads & Sauces / Turkey
350g Fresh or Frozen Cranberries
150g Sweetener (stevia & erythritol, or monkfruit & erythritol blend) e.g. Truvia, Natvia, Pure Via, Lakanto. (click here for recommended brands & conversions)
15ml Apple Cider Vinegar
Optional: 5ml Sriracha (a keto-friendly version is coming to Ketoroma soon)
Salt & Pepper to taste
Measure the cranberries, water, sweetener, vinegar, and sriarcha - if using - into a pot.
Bring the mixture to a boil over medium-high heat. Once boiling, turn the heat down to medium-low and allow to simmer until all of the cranberries have burst and a sauce is starting to form - don’t let it get too thick, though.
Remove the pot from the heat.
Press the cranberry mixture through a fine metal sieve. Discard solids that couldn’t be scraped through the sieve. Season strained the pulp with salt and pepper, to taste.