Cranberry Cocktail Franks are the ultimate low carb holiday appetizer. Sliced hot dogs are coated in a sweet and tangy fresh cranberry sauce. So good!
Cocktail smokies and a sweet and tangy sauce are such a popular southern appetizer for Christmas parties. But they are typically heavily loaded with sugar and carbs. Most often, a high sugar BBQ Sauce, brown sugar, or a jar of grape jelly is used for much of the flavor.
In this recipe, a combination of fresh cranberries and erythritol provide plenty of sweetness without adding lots of carbs.
I’ve used all-natural franks instead of Little Smokies because little smokies typically have sugar and lots of artificial ingredients. If you can find an all-natural brand without sugar, go ahead and use it. Otherwise you are better off using all-natural hot dogs and cutting them in thirds.
This super simple recipe combines fresh cranberries, onion, Dijon mustard, Worcetsershire sauce, garlic powder, and erythritol (for sweetness). It cooks up sweet and tangy in just 20 minutes. If you want to get rid of some of the tartness and acidity from the cranberries, add 1/2 teaspoon of baking soda at the end. Don’t be alarmed at the green color that forms when you add the baking powder. It will disappear as the acid is neutralized.
These Cranberry Cocktail Franks are the perfect low carb party food.
More Low Carb Appetizers:
Cranberry Cocktail Franks
Cranberry Cocktail Franks are the ultimate low carb holiday appetizer. Sliced hot dogs are coated in a sweet and tangy fresh cranberry sauce. So good!
Ingredients
- 2 teaspoons olive oil
- 8 all-natural hot dogs, cut into thirds
- 1/4 cup diced yellow onion
- 8 ounces fresh cranberries
- 3/4 cup water
- 1/2 cup erythritol
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon baking soda, optional
Instructions
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Heat oil in a medium pot over medium-high heat.
Add hot dogs and cook for 2 minutes.
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Add onion and cook another 3 minutes.
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Add the cranberries, water, erythritol, Dijon mustard, Worcestershire sauce, and garlic powder.
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Simmer for 15 minutes, stirring occasionally.
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Remove from heat and stir in baking soda. Don't be alarmed. The mixture will temporarily turn green as the baking soda neutralizes the acid in the cranberries. Note: This step is optional.
Recipe adapted from The Quick and Easy Low Carb Cookbook
Disclosure: Nutritional info is provided as a guide only and can vary based on brands or products used, measuring techniques, and cooking methods.
Disclosure: This post contains affiliate links.
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