Cranberry Sauce (AIP, Paleo)
There’s something so satisfying about making cranberry sauce from scratch, from the fragrance of cranberries and orange filling the kitchen to that little pop-pop-pop as the berries start bursting on the stove. This AIP and Paleo cranberry sauce is rustic and full of texture with cinnamon and ginger adding just enough warmth. The cranberries’ natural pectin does the thickening, while coconut sugar gives the sauce a subtle brown-sugar, almost molasses-like richness that balances the tartness. Best of all, it needs just minutes on the stove and can be made well ahead of time, making it the first thing you you can cross off your Thanksgiving prep-list.
How this cranberry sauce recipe fits AIP and Paleo
Homemade cranberry sauce can be easily AIP and Paleo friendly with just a few things to consider. Here, we’re using coconut sugar instead of processed granulated sugar, which keeps the recipe AIP and Paleo compliant while adding that lovely hint of molasses flavor. Cinnamon and ginger are our go-to warm spices. Both are traditionally valued for their anti-inflammatory properties.
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Start by zesting and juicing an orange. Aim for at least a tablespoon of zest — more is fine — and a half-cup of juice. A good-sized navel orange is usually enough, but when you’re shopping, grab two just in case.
Add everything to a medium saucepan. That’s the cranberries, orange juice and zest, coconut sugar, a cinnamon stick and the ground ginger, along with a pinch of salt, stirring to melt the coconut sugar into the orange juice.
Bring the cranberries to a boil, then reduce the heat to medium low and keep stirring until the cranberries start to burst and the sauce thickens, adjusting the heat as you go to make sure it doesn’t scorch. It will take only about 5 to 7 minutes on the stove, and you’ll know it’s ready when your spoon leaves a track that holds.
It will continue to firm and thicken as it sits and cools. You can serve it right away, or pop it in the fridge for up to five days. It’s sweet and tart, with so much texture and flavor. This is one of the first recipes I tackle when it’s time to prep Thanksgiving dinner, and I can’t imagine my table without it.
You might also like
For more gluten-free and dairy-free Thanksgiving recipes that can help you welcome everyone to your table, be sure to check out the Thanksgiving Recipe Collection.
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Cranberry Sauce FAQ
Cranberry Sauce (AIP, Paleo)
Ingredients
- 12 oz fresh or frozen cranberries
- 1 large orange
- ¼ cup coconut sugar, plus more as needed
- 1 cinnamon stick
- ¼ tsp ground ginger
- ½ tsp kosher salt, plus more as needed
Instructions
- Zest and juice the orange, measuring 1 tablespoon of zest and 1/2 cup juice.
- Combine the cranberries, orange zest and juice, coconut sugar, cinnamon stick, ginger and salt in a small saucepan. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer, stirring frequently, until the cranberries have burst and the sauce has thickened enough that a wooden spoon drawn across the bottom of the pan leaves a track that briefly holds, 5 to 7 minutes.
- Remove from the heat and discard the cinnamon stick. Let the sauce cool slightly, then taste and adjust with additional coconut sugar or salt as needed.
- Let cool completely; the sauce will continue to thicken as it cools.
- Refrigerate in an airtight container for up to 5 days.
Notes
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Leftover cranberry sauce? You can freeze it!