Put all of the ingredients in a saucepan and cook over medium heat until the cranberries begin to pop, about 10 minutes. Use a fork to smash the berries as they pop.
2. Reduce the heat to low and simmer until thickened, about 10 minutes. Store in a jar in the refrigerator for up to 2 weeks.
7.3g net carbs per serving
Find it online: https://peaceloveandlowcarb.com/sugar-free-cranberry-sauce/