My mother-in-law makes a delicious cranberry-orange sauce that is loaded with sugar. It’s delicious, but processed sugar is not my friend and it’s not great for our health or immunity (which is so important to protect right now!).
A few years ago I recreated her recipe and made a paleo-friendly cranberry-orange sauce using coconut sugar instead of cane sugar. The results were also delicious, and this is now one of my favorite Thanksgiving recipes. It’s also super easy to make!
Leftovers of this paleo-friendly cranberry-orange sauce are great on our baked OatMEAL cups (especially the Cranberry + Orange OatMEAL Cups!), waffles or pancakes. This cranberry-orange sauce is also delicious over Greek yogurt with hemp seeds or toasted walnuts as a snack or a breakfast.
- Serving: 8 servings
Paleo-friendly Cranberry-Orange Sauce
A paleo-friendly version of a Thanksgiving holiday staple. Leftovers are delicious over Greek yogurt.
Ingredients
- Fresh Cranberries - 16 oz
- Filtered water - 1 cup
- Coconut Sugar - 1/2 cup (or 1 cup)
- Medium Orange - 1/2 zested (use leftover slices to garnish)
- Cinnamon - 1 stick (optional)
Instructions
Bring cranberries, water, coconut sugar, orange zest and a cinnamon stick (if using) to a boil, then simmer until cranberries pop and break down (about 20 minutes).
Taste and add an additional 1/2 cup coconut sugar if you like your cranberry sauce sweeter. Serve chunky or purée until smooth.
We made this recipe for Thansgiving and it was fabulous. I didn’t have in coconut sugar, so I substituted monkfruit sweetener. The cranberries were fresh, tart, and the perfect compliment for turkey and mashed potatoes. I would absolutely recommend making them throughout the fall and winter.
We’re planning to put the leftovers in oatmeal, topping it with a bit of brown sugar, and bruleeing the top with a food torch for breakfast this week.
Thanks for the great recipe Ilana!