I couldn’t pass up the fresh cranberries when I did my Thanksgiving grocery shopping, so this ended up as a last minute paleo kitchen experiment- and I think it turned out quite nicely!
Disclaimer: Paleo experiments generally don’t involve measuring on my part. I’m doing my best here to be as specific as possible, but I make a lot of decisions as I go. For this recipe, I started with the recipe on the back of the bag of cranberries, which involved boiling 1 cup of water + 1 cup (!!) of sugar, then adding the cranberries.
Ingredients:
- 1 bag (12 oz) fresh cranberries
- 1 orange
- 4-5 dates
- 1/2 c applesauce
Recipe:
- Puree dates and applesauce. Add enough water to make about 1.5 cups.
- Add zest and juice from the orange. (Sorry, no measurements here. Just however much zest and juice you can get from 1 orange)
- Bring to a boil.
- Add cranberries, bring to a boil again. Stir a few times.
- Let cranberries boil for about 8-10 minutes. When they start to break open, they are done.
- Serve chilled.
This is NOT the supersweet cranberry sauce I grew up with (Hello, 1 CUP of sugar for 12 oz of cranberries?!?)- In fact, I wouldn’t even call this dish sweet. It was definitely tart, but it was really good- especially with the turkey.
I did not get a picture of just the cranberry sauce, so you get to see the whole dinner spread here:
