Until I began a grain-free lifestyle, I thought homemade cranberry sauce was a role for Martha Stewart. I believed only someone who could fold a fitted sheet was domestically gifted enough to make homemade cranberry sauce.
When I cut out refined sugar from my diet, the traditional canned cranberry sauce became off limits. Fortunately, homemade paleo cranberry sauce requires just three ingredients and about 10 minutes.
This version uses a splash of maple syrup to sweeten without overpowering the vibrant flavor of fresh berries.
- 12 oz fresh cranberries
- ⅓ cup maple syrup
- 1 orange
- Zest and juice the orange. Place the orange zest, juice, cranberries and maple syrup in a saucepan. Cover partially, and cook for 10-15 minutes until thickened. Stir occasionally with a spatula.
- Optionally (this is what I prefer), use an immersion blender to create a smoother sauce.
- Chill until ready to serve. It lasts for about 5 days in the fridge.