This Paleo Cranberry Sauce is sweetened with maple syrup to keep it refined sugar free. Orange zest and warm spices give this cranberry sauce incredible flavor, and it’s done in 15 minutes.
Those who like cranberry sauce on their Thanksgiving plates also tend to be divided within themselves, favoring either fresh, chunky cranberry sauce, or the ridged stuff from the can. Which camp do you fall into? Personally, I’m all about the fresh stuff. I like my cranberry sauce tart, lightly sweetened, chunky, and full of flavor.
Can shape aside, you can also add so much more flavor to cranberry sauce that you make at home than comes packed inside those cans, and you can control all the sugar content. Like a sweeter cranberry sauce? Add a bit more maple syrup. Like it more tart? Scale it down. Want more cinnamon? Give it as a taste and adjust as necessary.
When you’re making cranberry sauce in your kitchen, it’s all in your control and you can make it just how you like it. This year’s version is my kitchen is definitely one of my favorites. In the past, I’ve used granulated or brown sugar, but this year I decided to make this cranberry sauce refined sugar free by sweetening with maple syrup.
This paleo cranberry sauce recipe will look beautiful on your Thanksgiving table! Be sure to snatch up the leftovers too, because I have some delicious recipes coming at you to use your leftover cranberry sauce. Enjoy!
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Paleo Cranberry Sauce- 12 oz. fresh cranberries
- Zest of 1 orange
- ¼ cup orange juice
- ½ cup maple syrup
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- Empty cranberries into a saucepan. Add maple syrup, orange juice, orange zest, and spices to the pan and cook over low heat, stirring occasionally until the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 5 more minutes. If you like your cranberry sauce very chunky, remove from heat now. If you like a smoother sauce, cook down over medium heat for another 5 minutes. Transfer to a bowl and let cool completely before serving.
- Can be stored in the refrigerator for 1 week.
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