Easy Stove-top Paleo Cranberry Sauce

Posted on November 8, 2017

As the holiday countdown begins, so does my preparation for Thanksgiving Dinner. Thanksgiving is my husband’s favorite holiday, and we really do it up. This is not a day for counting calories, or obsessing about every morsel we eat. However, it doesn’t mean that I don’t try to make things a little healthier. One of the easiest items on the Thanksgiving menu to tweak is cranberry sauce. I came up with this recipe for an easy stove-top paleo cranberry sauce a few years ago. I love how it is the perfect balance of tangy, sweet and spicy. Even better – it is the easiest item on my menu to make! Make it up to a week ahead of your dinner, and store it in the fridge. Enjoy!

Instant Pot Version

Update: This year I made my cranberry sauce using the Instant Pot. It was fabulous! See notes in recipe if you want to try it.

 

Easy Stove-top Paleo Cranberry Sauce

Easy Stove-top Paleo Cranberry Sauce

Ingredients

  • 12 oz. bag fresh cranberries
  • 1/3 cup maple sugar
  • 2 oranges
  • 1/2 cup water
  • 2 cinnamon stick

Instructions

  1. In a medium saucepan, combine cranberries, maple sugar, zest of one orange, juice of both oranges (remove seeds), water and cinnamon stick.
  2. Bring mixture to a boil over medium-high heat, then reduce to medium-low. Stir mixture occasionally as it simmers, until it thickens and cranberries have burst (about 25 minutes).
  3. Remove from heat, and take out cinnamon stick. Can be kept in jar in the fridge for up to one week.

Notes

To make in your Instant Pot: Combine all ingredients in your Instant Pot. Use manual setting to cook for 4 minutes at high pressure. Do a quick release. Stir, and store.

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