I didn’t really like cranberry sauce until I tried my Aunt Barb’s home made cranberry concoction one Thanksgiving – many years ago! I have been a fan ever since. However, with sugar and triple sec added – it isn’t very Paleo. Using the inspiration of her recipe, I experimented with making a Paleo Cranberry Sauce. The results were overwhelmingly positive – so much so, that this won’t be a Thanksgiving only recipe. It would pair beautifully with Lemon Rosemary Roasted Chicken, Spiced Beef Brisket or a Pecan Encrusted Chicken.
If you’ve never cooked with fresh cranberries, you can find them in the produce section of your grocery store. I considered using a whole cinnamon stick, but opted for the just the ground cinnamon – for fear that it might be cinnamon overload. The flavor was great – with just a hint of clove. But if you’d like a stronger flavor, go ahead and toss the cinnamon stick in the saucpan.
Grate some of the orange peel to make a fresh orange zest.
Poke a few whole cloves into the orange peel. This makes removal easier after the cranberries have cooked.
Add all the ingredients to a sauce pan and simmer over medium heat…
Until the cranberries pop and the sauce thickens. If the juice hasn’t fully cooked off, you can scoop out the cranberries and discard the excess liquid.
Add clementine slices or mandarin oranges and pecans to garnish – or toss them in and mix them up to make an awesomely delicious Paleo Cranberry Sauce!
You could really have fun with this and experiment by adding apple chunks or macadamia nuts! Let us know what you think – and what fun twists you put on your Paleo Cranberry Sauce. Don’t forget to share your photos – we love to see your kitchen creations.
- 1- 32 oz package of fresh cranberries
- 1½ cups fresh orange juice
- 1¼ cup honey
- 1 Tbls fresh orange zest
- 1 tsp cinnamon
- 6 - 8 whole cloves
- Chopped pecans (optional)
- Mandarin oranges (in natural juice) or Clementine (optional)
- Grate the skin of an orange or clementine until you accumulate 1 tablespoon orange zest.
- Peel a larger chunk of the skin and gently poke 6-8 whole cloves into it. This allows you to cook with the whole cloves while being able to easily discard them when you are done.
- Combine the orange juice, honey, orange zest and cinnamon in a sauce pan.
- Stir over low heat until well combined.
- Add the cranberries and the orange peel with cloves.
- Simmer over medium heat until the berries pop and the sauce thickens (about 10-15 minutes).
- Discard the orange peel with cloves.
- If you have excess liquid, scoop the cranberry mixture to a serving dish and discard the juice.
- You can garnish with the pecans and oranges, or mix them into the cranberries at whatever ration you prefer.
- Best served at room temperature or chilled.
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