This Paleo-friendly version of cranberry sauce—inspired by the cranberry-cherry-apple juice blends from my childhood—is perfect for your Thanksgiving feast.
Ingredients
171 gm
Cranberries, frozen
171 gm
Frozen sweet cherry, sweetened
3/4 cup
Apple juice
1/2 tsp minced
Ginger root
1 pinch
Salt
1 tbsp
Honey
(to taste; optional)
Instructions
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 an equal amount of frozen 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.
