Ingredients
- 2 cups water
- 1 cup powdered erythritol (I use Swerve)
- 1 12-oz bag fresh cranberries
Instructions
- Combine the water and erythritol in a large pot on high heat and stir together. Bring to a boil.
- Once boiling, add in the cranberries and bring back to a boil.
- Once boiling, reduce the heat to medium-low and simmer until most of the berries have burst, about 30 minutes, stirring occasionally.
- Remove from heat and let stand until the sauce reaches room temp, stirring occasionally.
- Once cooled, store in an airtight container or jar and refrigerate for at least two hours, or until ready to use.
