Day three of Thanksgiving recipes coming your way. Up today is Cranberry Sauce. As a kid, the turkey was almost always served with the sugary cranberry sauce. I was always grossed out by the log of jelly that would grace the table of my grandmothers table at Thanksgiving. My mom likes the stuff and so do my little ones. So last year after reading the back of the can I quickly put it down and was determined to make a better (homemade) version that wasn’t packed with refine sugar and all the other crap they put into that can. I’m here to tell you that cranberry sauce can still grace your Paleo Thanksgiving table and still taste pretty darn good without it coming from a can. Let me take that back, it can taste delicious!
Cranberries on their own are very tart, but in this recipe a cup of orange juice, cinnamon, nutmeg and a touch of maple syrup adds a little spice and a slight sweetness to cut the tartness. As an added bonus, this sauce is easy to prepare, you could probably leave it up to your little ones to make while you are busy prepping the rest of the Turkey Day dinner.
1 pound fresh cranberries
1 cup orange juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon maple syrup
Rinse cranberries and remove the bad cranberries.
Mix all of the ingredients together in a saucepan over medium-high heat. Bring the sauce to a boil, then reduce heat to medium-low and simmer until the berries begin to break, or for about 20 minutes.
Remove from heat and let cranberry sauce sit until it reaches room temperatures. The sauce will thicken as it cools.
Note: At this time of the year, you shouldn’t have any problem finding fresh cranberries, but you can always use frozen ones in the case you can’t find any.
Recipe adapted from Make it Paleo