Start by taking 2 blocks of cream cheese out of the fridge so that it has time to become room temperature.

Heat a medium pot on high heat on the stove top.

Add 12 ounces of fresh cranberries, 3/4 cup of water, 1/8 tsp salt, and 1 cup of confectionary swerve.

Then, add 8 drops of orange essential oil or 1 tsp of orange zest. I know a lot of people use orange juice in their cranberry sauce, but orange juice is filled with sugar.

You can easily make this homemade cranberry sauce in the slow cooker on low for 8 hours or on high for 4 hours.

Mix the cranberries with the water, swerve, 1/8 tsp salt, and orange zest or orange essential oil.

Then, allow the cranberries to boil.

Once it boils, lower the heat and set a timer for 15 minutes.

Keep stirring to make sure that the cranberries do not burn.

At 15 minutes, take the pot off the heat and add the 1/2 tsp vanilla extract. Allow the cranberry sauce to cool.

In a large bowl, add 2 blocks of softened cream cheese.

Add 1/2 cup of heavy cream on top of the cream cheese.

Whip the cream cheese and the heavy cream together with a mixer or pour it into a large food processor.

Then, pour the cranberry sauce over the cream cheese mixture.