If you’re already planning to have a major post-Thanksgiving detox, this Paleo cranberry sauce recipe from our friends at PaleoHacks will make your detox so much easier!
Cranberry sauce in a can has a special cult following, but the Jello-like substance that maintains the impression of the ridged can doesn’t hold a candle up to the real stuff. Sorry, we know it’s a touchy debate, but the homemade stuff boasts far more depth of flavor and nixes the obscene amount of corn syrup, both high-fructose and not. Just stuff this recipe into a can if you’ve got can die-hards at your table this Thanksgiving.
Debates aside, cranberry sauce is mercifully very simple to make Paleo. In fact, it’s simple to make, period. It requires you to throw a few ingredients into a sauce pan, boil until the cranberries pop into a sauce, and then leave it alone to set for an hour or so. It also tastes like autumn incarnate, with notes of tart cranberries, maple, orange zest and spice milling about in a sauce suited to top your turkey or eat all on its own.
The trick to getting an adequately thick cranberry sauce is resisting the urge to throw it into the fridge promptly after cooking. When left at room temperature, the pectin released by bursting cranberries will set into a jelly, with sugar helping the firming process along. Of course, if you’re in a time crunch or want to serve the sauce warm, you can make a quick slurry of water and tapioca starch or arrowroot powder and whisk it into the sauce as it cooks. This will thicken it immediately.
Cranberry purists can feel free to omit the oranges (but not the zest, it’s amazing, trust us). If you’re of the opinion that more is always better, add nuts like walnuts, pecans or other festive varieties. Dried fruits like apricots or dates add sweetness and texture, while fresh grapes, pineapple and apple add crunch to your sauce. Have fun and have a Happy Thanksgiving!
1 12 ounce package cranberries4 small oranges (mandarin, clementine or any variety you prefer)1/2 cup maple syrup1/2 cup coconut sugar1 cup water1 teaspoon cinnamonOptional: tapioca starch or arrowroot powder and water, made into a slurry