Cranberry Sauce

This Cranberry Sauce is sweetened with maple syrup making it a healthier version than the original! This is also AIP, Paleo & Top 8 friendly.

Sweetened with maple syrup and orange juice, this Cranberry sauce is healthier and tastes even better than traditional recipes. It will be a welcomed addition to your Thanksgiving spread. It also tops my Stuffed Acorn Squash deliciously. Incredibly easy, it requires minimal effort and is ready in under 30 minutes!

Jump to:

• Ingredients
• Instructions
• Tips & Tricks
• Recipe

Ingredients

• 12 oz cranberries
• Maple syrup
• Water
• Orange juice and zest
• Cinnamon
• Salt
• Ground ginger
• Turmeric

See recipe card for quantities.

Instructions

1. Wash the cranberries and discard any soft ones.
2. In a medium saucepan add the water, maple syrup, orange juice & zest, salt, cinnamon, ginger and turmeric. Bring to a boil then reduce to a steady simmer for 5 minutes.
3. Add the cranberries and simmer for an additional 12-15 minutes. The cranberries will burst and thicken the sauce.
4. Remove the sauce from heat and crush softened cranberries with a fork or spoon. Transfer to a storage container with a tight lid.
5. Chill in the refrigerator for 30+ minutes before serving.

Tips & Tricks

1. The cranberries will burst and perfectly thicken the sauce while cooking.
2. Make sure to not overcook the sauce (12-15 min max) otherwise it will not set correctly.
3. Chill before serving.

Recipe