Ginger-Apple Cranberry Sauce (Paleo)

Thanksgiving is almost heeeeere! I love this time of year, it just makes me so excited for everything! Do you have your menu for Thanksgiving all planned out? If you usually have cranberry sauce from a can, let me introduce you to one of the easiest recipes out there.

This cranberry sauce is perfectly tart with a ginger kick at the end! Sweetness is provided by apples, so there’s no need for refined sugar! I love this sauce and have made it the last two years. It only takes about 15 minutes on the stove top, but you could definitely throw it in a slow cooker too! It is so worth the little effort to avoid the canned stuff, trust me.

This recipe makes quite a bit of cranberry sauce but that’s a good thing! I love to use it on leftovers (YUM!) and as a jelly on sweet potato toast! Because I’m sure you’ll have leftovers, be on the lookout for a dessert recipe coming to the blog on Friday…

Ginger-Apple Cranberry Sauce (Paleo)

YIELD: ~3 cups                    SERVES 8


16 oz. fresh cranberries

Juice and zest of 2 oranges

2 apples, cored and diced (I love Jazz, Pink Lady or Honeycrisp for this)

½ c. water

½ tsp. freshly grated ginger

½ tsp. nutmeg

½ tsp. cinnamon


  1. Heat a medium sized saucepan over medium heat.
  2. Add cranberries, orange zest, orange juice, apples and water to the saucepan.
  3. Bring to a simmer let cook for ~15 minutes or until cranberries have burst open and apples have began to soften, stirring occasionally.
  4. Remove from heat and stir in ginger, nutmeg and cinnamon.
  5. Let cool before serving!

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