This Spiced Keto Cranberry-Orange Relish is the perfect addition to your holiday table. It’s a bright, tangy, and flavorful side dish that pairs beautifully with your Thanksgiving dinner or Christmas dinner.
Unlike traditional cranberry sauce recipes, this version is keto-friendly, sugar-free, low-carb, gluten-free, and diabetic-friendly. It’s packed with vitamin C and made with simple ingredients. It’s a healthier way to enjoy the festive flavors of the holiday season without the added sugar.
Recipe Story
Every year during the holiday season, I love experimenting with festive recipes. Cranberries are one of my favorite ingredients because their natural tartness creates a beautiful balance in savory and sweet dishes.
This keto cranberry sauce recipe came from my desire to create a healthier alternative to the traditional versions loaded with sugar. With a touch of orange zest, warm spices like star anise, and a hint of fresh ginger, this relish brings a fun twist to the regular cranberry sauce we all know and love.
Ingredients
Here’s what you’ll need to make this keto cranberry relish:
- fresh cranberries (for frozen or dried, see below)
- Swerve (or any keto sweetener)
- orange zest
- ground ginger
- whole star anise (optional, for infusion)
Instructions
- Add the fresh cranberries, keto sweetener, orange zest, and ground ginger to a food processor or blender. Pulse until the mixture forms a chunky, relish-like texture. If you prefer a smoother consistency, blend a little longer.
- Transfer the mixture to a bowl and add the star anise. Let the relish sit at room temperature for 10-15 minutes to allow the flavors to meld together.
- Before serving, remove the star anise.
Enjoy this homemade cranberry sauce as a side dish with your favorite holiday meals or as a topping for low-carb bread or pumpkin pie.
What If You Can’t Find Fresh Cranberries?
If you’re in a location where fresh cranberries aren’t available, don’t worry—you can still make this Spiced Keto Cranberry-Orange Relish with a few simple tweaks! Both frozen cranberries and unsweetened dried cranberries work wonderfully with slight adjustments.
Using Frozen Cranberries
- No need to thaw: Frozen cranberries can be used straight from the freezer, making this an easy substitute.
- Adjust sweetness: Frozen cranberries tend to be slightly more tart than fresh ones, so you may need to add a little extra keto sweetener to balance the flavor.
- Blending tip: Add the frozen cranberries to the blender with the other ingredients, then pulse until you get the desired texture.
Using Unsweetened Dried Cranberries
- Rehydrate first: Soak 1/3 cup of unsweetened dried cranberries in 1/4 cup of hot water or fresh orange juice for 10-15 minutes. This helps soften them and brings back a juicy texture.
- Adjust portions: Dried cranberries are more concentrated in flavor, so reduce the quantity slightly (about 1/3 cup rehydrated dried cranberries replaces 1/2 cup fresh cranberries).
- Blending tip: Once rehydrated, drain any excess liquid and add them to the blender with the other ingredients.
Flavor Note
Both variations maintain the tartness of the cranberries and work well with the warm spices, but rehydrating dried cranberries brings out a slightly sweeter flavor.
Recipe Tips
- Balance the flavors: Adjust the sweetness to your liking by adding more keto sweetener or a touch of lemon juice for extra tartness.
- Use fresh cranberries: This recipe works best with whole berries found in the produce section of grocery stores. If you can’t find fresh, use frozen cranberries (thawed first).
- Best way to blend: A food processor works great for a chunky texture, while a blender will give you a smoother jammy sauce.
Ingredient Swaps
- Sweetener: Substitute Swerve with monk fruit, allulose, or another low-carb sweetener of your choice.
- Star Anise: Swap with other whole spices like a small cinnamon stick, ground cloves, or even a pod of green cardamom for a different spice profile.
- Orange Zest: Replace with a small amount of fresh orange juice or blood oranges for a tangy twist.
Storage
- Store the relish in an airtight container or airtight jar in the refrigerator for up to 5 days.
- For longer storage, freeze it in a freezer-safe container for up to 3 months. Allow it to thaw in the fridge before serving.
Conclusion
This Spiced Keto Cranberry-Orange Relish is an effortless, versatile addition to your holiday meals. It’s a great way to enjoy the flavors of the season while sticking to a low-carb diet. With minimal prep and little effort, you’ll have a delicious, vibrant dish that’s sure to impress at your next Thanksgiving dinner or Christmas time gathering.
Serve it alongside turkey, or even as a condiment for keto-friendly bread. Don’t forget to pin this recipe card for later or share it with your keto friends.
Happy cooking and happy holidays!
FAQ
Q: Can I make this recipe ahead of time?
A: Yes! This is a perfect make-ahead tip for busy holiday preparations. The relish tastes even better after a day or two as the flavors deepen.
Q: Can I use dried cranberries instead of fresh?
A: While fresh or frozen cranberries work best, you can use unsweetened dried cranberries. Rehydrate them in hot water or cranberry juice before blending.
Q: How can I reduce the tartness of the cranberries?
A: Increase the amount of keto sweetener or add a splash of maple syrup (keto-friendly) to balance the tartness of the cranberries.
Q: Is this recipe suitable for low-carb diets?
A: Absolutely! Each serving has just 2.2g net carbs, making it a fantastic addition to low-carb diets.
Q: Can I cook this on the stovetop instead of blending?
A: Yes! Combine the ingredients in a medium saucepan over medium heat and simmer until the cranberries burst, forming a thick spiced cranberry sauce.
Recipes to Pair with Spiced Keto Cranberry-Orange Relish
- Simple Keto Pumpkin Soup
- Keto Pumpkin Spice Cheesecake Bites
- Keto Cauliflower Mash
- Keto Pumpkin Pinwheels
- Keto Cottage Cheese Bagels
Spiced Keto Cranberry-Orange Relish with Ginger
Equipment
- 1 Spatula
Ingredients
- 1/2 cup cranberries fresh, (for frozen or dried, see Notes)
- 1 tablespoon swerve keto-friendlysweetener
- 1/2 teaspoon orange zest from 1/4 orange
- 1/8 teaspoon ground ginger
- 1 whole star anise optional, for infusion
Instructions
- Add the fresh cranberries, keto sweetener, orange zest, and ground ginger to a food processor or blender. Pulse until the mixture forms a chunky, relish-like texture. If you prefer a smoother consistency, blend a little longer.
- Transfer the mixture to a bowl and add the star anise. Let the relish sit at room temperature for 10-15 minutes to allow the flavors to meld together.
- Before serving, remove the star anise.
Notes
- No need to thaw: Frozen cranberries can be used straight from the freezer, making this an easy substitute.
- Adjust sweetness: Frozen cranberries tend to be slightly more tart than fresh ones, so you may need to add a little extra keto sweetener to balance the flavor.
- Blending tip: Add the frozen cranberries to the blender with the other ingredients, then pulse until you get the desired texture.
- Rehydrate first: Soak 1/3 cup of unsweetened dried cranberries in 1/4 cup of hot water or fresh orange juice for 10-15 minutes. This helps soften them and brings back a juicy texture.
- Adjust portions: Dried cranberries are more concentrated in flavor, so reduce the quantity slightly (about 1/3 cup rehydrated dried cranberries replaces 1/2 cup fresh cranberries).
- Blending tip: Once rehydrated, drain any excess liquid and add them to the blender with the other ingredients.
- Balance the flavors: Adjust the sweetness to your liking by adding more keto sweetener or a touch of lemon juice for extra tartness.
- Use fresh cranberries: This recipe works best with whole berries found in the produce section of grocery stores. If you can’t find fresh, use frozen cranberries (thawed first).
- Best way to blend: A food processor works great for a chunky texture, while a blender will give you a smoother jammy sauce.
