People usually occupy one of two camps regarding cranberry sauce: they either love it or hate it. There isn’t a middle ground about this classic holiday condiment. An argument could be made that the people who do not like cranberry sauce have a distaste for the jelly stuff that comes in a can. Maybe they just have not tasted a condiment as delectable as this homemade cranberry sauce, which utilizes fresh cranberries.
As with anything homemade, you get to choose the ingredients. Because it is made with fresh ingredients, it has a much shorter shelf life than canned cranberry sauce. This sauce will keep fresh in an airtight container in the fridge for at least one week. You can also freeze it for up to three months. This paleo cranberry sauce is the perfect balance of sweetness, spice, and tartness. Some people want to know if they should enjoy this sauce warm or cold. You want to know the best way to enjoy it? The way you like it is the best way for you to enjoy this condiment. That rule applies to most culinary creations, if we’re being honest.
The great thing about fresh cranberries is that they contain a lot of insoluble fiber, which passes through your nearly intact. Cranberries also offer soluble fiber, lots of vitamin C, manganese, vitamin E, copper, and vitamin K1. They also happen to be rich in bioactive plant compounds, specifically flavonol polyphenols. Some of these compounds include quercetin, peonidin, ursolic acid, myricetin, and A-type proanthocyanidins. You can learn more about the health benefits of cranberries by clicking here. For now, let’s enjoy some cranberry sauce!
- Prep Time:5m
- Cook Time:25m
- Total Time:30m
- Serves: 8 servings
- Category: Condiments, Vegan, Vegetarian, Gluten-Free
Ingredients
- 12 oz fresh cranberries
- 1/2 c fresh apple cider
- 1/4 tsp. ginger powder
- 1 whole cinnamon stick
- 1/2 tsp. sea salt
- 1/3 c pure maple syrup
Instructions
- Rinse the cranberries and transfer them to a three-quart pot and add the apple cider, ginger, cinnamon stick, and sea salt as well.
- Cover the pot and cook over medium heat for 15 minutes, stirring occasionally. After the 15-minute mark, reduce the heat to medium-low, uncover the pot, and mash the cranberries with a potato masher. Cook until any excess liquid cooks off (about two to three minutes).
- Remove from heat and stir in the maple syrup, adding more or less for your desired level of sweetness.
- Transfer to a serving dish or container and serve immediately or when ready.
