Paleo Cranberry Sauce with Cherries
8 standard portions
Source field check · Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 6 ounces frozen cranberries
- 6 ounces frozen sweet cherries
- ¾ cup apple juice I like Martinelli’s brand
- ½ teaspoon minced fresh ginger
- ¼ teaspoon Diamond Crystal kosher salt
- 2 tablespoons honey or more to taste (optional)
Method
- Measure out the cranberries and cherries and place them in saucepan. (No kitchen scale? Just use half a 12-ounce bag of cranberries and measure out about an equal amount of frozen cherries. Or measure 1½ cups of frozen cranberries + 1½ cups of frozen sweet cherries. Easy peasy.)
- Pour in the apple juice, minced ginger, and a pinch of salt.
- Bring the contents of the pan to a boil over high heat, and then reduce the heat to maintain a simmer. Cook the sauce for 8 to 10 minutes or until it’s thickened and the fruit has broken down.
- Taste for sweetness and add honey if needed. Cool to room temperature and serve with your Turkey Day dinner—or better yet, make it up to 5 days in advance and keep it in a tightly sealed container in the fridge.