Easy Homemade Paleo Cranberry Sauce

Just like Thanksgiving wouldn’t be Thanksgiving without stuffing, Thanksgiving wouldn’t be Thanksgiving without paleo cranberry sauce …in my opinion. Of which, I am occasionally in doubt but never wrong.

While I realize most of you probably already have your Thanksgiving menu ironed out, I’m still throwing this recipe out there for consideration. It’s that good!

When I’m menu planning for Thanksgiving, Christmas, or a random mid-August dinner party with a winter holiday theme, cranberry sauce is the last recipe to cross my mind. I’m usually so preoccupied with the larger tasks at hand: don’t burn the bird, casserole, stuffing too, array of desserts, appetizers, theme-appropriate cocktails, something kids will eat, etc. …that the cranberry sauce is forgotten until the last minute.

If you’re like me, worry not. I’ve got your hostess-with-the-mostess hiney covered. The ingredients in this foolproof paleo cranberry sauce are probably already in your house and this deliciousness can be prepared the night before or just 15 minutes before. It’s up to you!

In addition to this paleo cranberry sauce being lick-the-spoon tasty, it’s actually healthy too! So put those cans of cranberry sauce down. Food shaped like a can is scary.

Whip up this gourmet sauce in no time and move onto enjoying your Thanksgiving.

I’ll show you how …

First, you’re going to need a few oranges. Navel, tangerine, other orange … doesn’t matter. Pick what you’ve got or what you like.

Zest one of the oranges. We’re looking to get about 1 Tbl of zest here. Note that if you’re particularly sensitive to bitter flavors, leave the zest out. I happen to love a little bitter bite. I think it balances out the other Thanksgiving flavors fabulously.

Cut up about 3 medium sized oranges and one small lemon.

Squeeze the juices out of the oranges and lemon until you’ve got ½ cup of juice.

Add ¼ cup of honey to the orange/lemon juice.

Whisk them together until the honey is dissolved.

Resist the temptation to just drink this straight out of the measuring cup and pour it into a medium pot over medium heat.

Cover with a lid and let it simmer on low for just a few minutes.

Got a good simmer?

Time to add the fresh cranberries! Pour in 5 cups of the adorable little buggers.

Stir them up!

Cover with the lid again, over medium heat, and let it sit for another 5 minutes.

Give the cranberries a stir. It is going to sound like you’re popping popcorn – the cranberries pop when they cook! It’s pretty neat – I think …I’m also easily amused.

Sprinkle in a pinch or two of kosher salt.

Stir and cook for another 5 minutes!

Throw in the orange zest at the last minute and give it a few more vagarious stirs.

It should look like this when it’s done!

If you’re making it the night before, you can pour it into a loaf pan {line with parchment paper if you want to make your life easier}.

Pat it down then put in the fridge over night.

Pull it out and then flip it onto a platter!

You can use a spatula to smooth out the sides into a slice-able loaf.

It doesn’t have a really thick consistency {like the canned stuff} but it’s easy to pass and share.

Another option is to just pour it into a bowl straight from the pot {or from the fridge from the night before}.

Delicious either way.

Happy cooking!