This Thanksgiving, make sure your mouthwatering cranberry sauce is the center of attention on the table! And if you adore cranberry sauce as much as we do, you are going to be wishing that you could make this recipe all year long. If you can find frozen cranberries, then perhaps you could and should – it will change the outcome ever so slightly, but the amazing flavor will be all there. Cranberry sauce is a food of holiday beauty, looking ever so inviting next to the perfectly baked turkey, or cranberry and apple stuffed turkey breasts…
There is more than one way to make cranberry sauce, all are excellent choices – except for the sugar-laden ones. Though you already know that, this is the reason you are here, in search of the refined sugar-free version of the classic. We opted to use coconut sugar with a hint of orange. We like how the coconut sugar balances the natural tartness of the cranberries without adding additional flavor to the mix. The same idea for the orange. It adds a little something but keeps the cranberries as the star. You may need to adjust these two ingredients to your liking since tartness can be a delicate taste for some palates. If you have the extra time, we highly recommend pressing the final sauce through a fine-mesh sieve to create a smoother sauce. The latter is still possible to make with Paleo ingredients and you could even pour it into a tin can to get the right shape! Gelatin firms it up, in combination with some time in the fridge, making it ready to slice, come serving time.
We also have a very festive Keto version of chipotle and lime cranberry sauce that is sure to please those watching their holiday carb intake. It is an absolutely perfect match for a crispy-skinned salt and pepper pork belly.
Paleo Cranberry Sauce Recipe
Values are per portion. These are for information only & are not meant to be exact calculations.
- 12 oz. fresh cranberries
- 3/4 cup coconut sugar
- 3 tbsp. orange juice
- 3 tbsp. water
- Orange zest, about a 2-inch strip
- Pinch of sea salt
- Combine all of the ingredients into a saucepan over medium heat.
- Heat for about 15 minutes, stirring constantly, until the sugar has dissolved, the cranberries burst, and the sauce thickens.
- Taste, adjust sugar or orange juice if needed and stir well.
- Remove orange peel, transfer to a serving dish and serve chilled or warm.
- If you like a smoother sauce, press through a fine-mesh sieve to remove skins before serving.