This recipe is a favorite, delicious, super easy paleo recipe that is perfect for your holiday table.
Cranberry Orange Sauce – this is what will be on my table this Thanksgiving and I am so happy to share it with you. It has a little zing from the ginger, is sweetened with maple syrup, and yet not too sweet. I used frozen cranberries, but fresh would work as well. Another thing I love about this sauce is that it can be made ahead of time, frozen, and then thawed in time for dinner. If using this method, I would probably take it out of the freezer the day before you will be serving.
My family and I will be celebrating Thanksgiving in New England like we usually do. No major traveling for us.
I cannot imagine Thanksgiving without cranberry sauce. It is just part of tradition and something I look forward to. I remember having jellied cranberry sauce at Thanksgiving. I was not a big fan of the jellied version and usually ate very little. However, this version is so different and tasty, I now love cranberry sauce!
There is some orange juice and orange zest in this recipe and I really think it adds a lot to the overall flavor. The first time I tried this type of cranberry orange sauce was at Whole Foods in their takeaway department. I really liked it, and when I made it myself, I realized how easy it was.
I would say this recipe would serve about 4-5 people, so if you have a larger group, you may want to double, triple, etc… this recipe. In my opinion, it is better to have too much than not enough. Plus, we all know how we all love leftovers. What if there were no leftovers? No way, bring on the leftovers!
In this season of thankfulness, I realize I have so much to be thankful for, including the awesome readers of my blog. Yes, that is you! As always, thank you for stopping by.
Wishing you a wonderful Thanksgiving and holiday season!
- 12 ounces of cranberries fresh or frozen
- 1/3 cup maple syrup 1/3 -1/2 cup depending on how sweet you like it
- 1 tablespoon fresh ginger minced
- juice of one medium sized orange
- zest of one orange
- 1/2 teaspoon salt
Place all ingredients in a pot on your stove over medium heat. Bring to a boil and then reduce to medium low heat for about 10 minutes until cranberries have popped. Store in the frig.
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