Cranberry Sauce (AIP, Paleo)
This easy homemade cranberry sauce combines fresh cranberries and orange with coconut sugar, cinnamon and ginger for a sweet-tart, rustic sauce.
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
Makes 12 ounces of sauce.