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.
- 12 oz. bag fresh cranberries
- 1/3 cup maple sugar
- 2 oranges
- 1/2 cup water
- 2 cinnamon stick
- In a medium saucepan, combine cranberries, maple sugar, zest of one orange, juice of both oranges (remove seeds), water and cinnamon stick.
- 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).
- Remove from heat, and take out cinnamon stick. Can be kept in jar in the fridge for up to one week.
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.