6
Dec

Cranberry Sauce

 

I'm sharing a recipe with you from my cookbook Celebrations for free today! It's my favorite paleo Cranberry Sauce and I made a video to show you just how easy it is. Keep scrolling for the recipe!

Watch the Video

 

 

I grew up on the canned version of this holiday favorite. I actually never liked it and skipped over the jelly-like substance at every Thanksgiving. Now that I’ve made it at home and know that what I am eating is not full of refined sugar, I’ve grown to love the tart flavor with my turkey and stuffing. This recipe makes quite a bit, so I end up putting half in the freezer to save for Christmastime.

If you have leftovers you can swirl a couple of tablespoons into my Pumpkin Muffins, or use it in place of the cranberry compote in my Gingerbread Cranberry Cake from Celebrations (page 290).

Ten Speed - Celebrations, Danielle Walker

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Cranberry Sauce



AUTHOR:

SERVES: 4 cups

Ingredients:

  • 1 tablespoon unflavored gelatin powder
  • 1⁄2 cup water
  • 2 (12-ounce) packages fresh cranberries
  • 1 cup freshly squeezed orange juice
  • 1 cup light-colored raw honey
  • 2 teaspoons finely grated orange zest
  • 1⁄2 teaspoon ground nutmeg
  • 1⁄2 teaspoon ground cinnamon

Instructions:

  1. In a small bowl, sprinkle the gelatin over the water and set aside to bloom.
  2. Mix the cranberries, orange juice, honey, orange zest, nutmeg, and cinnamon in a saucepan over medium-high heat. Bring the sauce to a boil, then reduce the heat to medium and simmer until the berries begin to break open, about 20 minutes. Pour in the bloomed gelatin and whisk until dissolved.
  3. Remove from the heat and transfer to a bowl. Cool to room temperature, then cover and refrigerate for 4 hours, or until thickened. Serve chilled.

make it ahead The sauce can be stored in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 6 months. Defrost overnight in the refrigerator before serving.



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