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!
Heat oil in a medium pot over medium-high heat.
Add hot dogs and cook for 2 minutes.
Add onion and cook another 3 minutes.
Add the cranberries, water, erythritol, Dijon mustard, Worcestershire sauce, and garlic powder.
Simmer for 15 minutes, stirring occasionally.
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.