Paleo Cranberry Sauce (Gluten Free)
Danielle Walker - AgainstAllGrain.com
- 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
- In a small bowl, sprinkle the gelatin over the water and set aside to bloom.
- 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.
- 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.
dairy free, gluten free, paleo, sauces and condiments, scd, holiday, winter
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