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)
(PALEO, WHOLE30, GLUTEN-FREE, DAIRY-FREE, REFINED SUGAR-FREE)
YIELD: ~3 cups SERVES 8
PREP TIME: 5 MINUTES COOK TIME: 15 MINUTES
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
- Heat a medium sized saucepan over medium heat.
- Add cranberries, orange zest, orange juice, apples and water to the saucepan.
- Bring to a simmer let cook for ~15 minutes or until cranberries have burst open and apples have began to soften, stirring occasionally.
- Remove from heat and stir in ginger, nutmeg and cinnamon.
- Let cool before serving!
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