This Paleo Cranberry Sauce recipe is our traditional Thanksgiving recipe that is sweet and tangy, with just a hint of cinnamon (which you can leave out if you like, its just as good without!). I always thought I hated cranberry sauce until I had it fresh. I really think it makes a big difference.
Thanksgiving is just around the corner so we’re ramping up our holiday menu to help you for the feast! Today I’m going with cranberry sauce because I have to bring it tomorrow for a Thanksgiving lunch at my office. Luckily, it can be done ahead of time and it doesn’t need to be reheated…perfect!
Paleo Cranberry Sauce
12 oz Cranberries
1 cup Orange Juice
¼ cup raw Honey
¼ cup Maple Syrup
1 tsp fresh Ginger
½ tsp Orange Zest
pinch ground Cinnamon
Optional: pieces of Orange
Mince the ginger and orange zest. Boil the orange juice, ginger and zest on high heat.
Once the liquid is boiling, add the cranberries. Reduce heat to medium (about a 4 on my stove) and cook uncovered for 7-10 minutes, stirring occasionally until the cranberries have burst.
Remove from heat and add the agave, honey and cinnamon. Stir and set aside to cool. Once the cranberry sauce reaches room temperature, cover and refrigerate. Can be done several days in advance.