Cinnamon-Orange Cranberry Goo

Prep: 5 mins / Cook: 25 mins / Total: 30 mins / Servings: 18

IngredientsCaloriesFatProteinCarbsFiberSA'sNet Carbs
1 each (140g)  orange6900183015
1 12-oz bag (336g)  fresh cranberries155.780039.7115.27024.44
1 each (10g)  cinnamon stick0000000
1/2 cup (120g)  'Swerve' or other sugar replacement00012001200
1 tbsp (8g)  tapioca flour25006.5006.5
1/4 tsp (1.5g)  xanthan gum5001.171.1700
salt and pepper, to taste0000000
Totals:254.780g0g185.38g19.44g120g45.94g
Per Serving:14.150g0g10.3g1.08g6.67g2.55g *

Method:

  1. With a zester or vegetable peeler, remove the very very outer orange layer of the orange. Try to avoid the white pith, as it’s bitter. You want roughly 1/3rd the orange zest from the orange. Place this zest into a small sauce pan.
  2. Juice the orange and add to the sauce pan. Place the pan over low heat on the stove.
  3. Add the cranberries and cinnamon stick to the pan. Cover and bring to a slow simmer. Simmer for about 10 minutes.
  4. While the cranberries simmer, in a small bowl, combine your powdered sweetener, tapioca starch (or arrowroot), xanthan gum and a little salt and pepper.
  5. Once the sauce is simmering, use a wooden spoon to crush the cranberries. This should release more juice. Cover and let simmer for about 10 more minutes.
  6. Evenly sprinkle your dried ingredients over the top of the sauce. Quickly mix them in. Cover and let simmer for about 5 more minutes.
  7. Look at the sauce. If it’s still too thin, feel free to add a little more tapioca and/or xanthan gums. Just be sure to mix in a little sweetener to help distribute it. It helps prevent clumping.
  8. Once the desired thickness is achieved, taste, adjust seasoning and serve!