Whole And Jellied Paleo Cranberry Sauce

Whole And Jellied Paleo Cranberry Sauce Whole And Jellied Paleo Cranberry Sauce
 

Turkey is almost always served with canned cranberry sauce at Thanksgiving. Your typical can of cranberry sauce brought from the grocery store contains 21-22 grams of sugar, most of which comes from the high fructose corn syrup and corn syrup. With this recipe for both Whole And Jellied Paleo Cranberry Sauce we use all natural and raw honey or maple syrup as cranberries on their own are quite tart, and besides the honey or syrup to bring a bit of sweetness to this otherwise tart fruit. Adding the freshly squeezed orange juice is just a wonderfully added level of flavour to the cranberries. When it comes to the amounts of honey or maple syrup and orange juice make sure you do it to taste, as everyone does have different personal preference. Homemade cranberry sauce is so easy to make it will leave you wondering why you ever bought the canned kind with its disgusting metal after taste.


 

Whole Paleo Cranberry Sauce:
Ingredients:
1 lb fresh raw cranberries, can use frozen if that is all that is available
1 cup orange juice, freshly squeezed from organic oranges
1/4 cup honey or maple syrup, natural and raw; to taste

Direction:

  1. Place the cranberries, orange juice, and honey or maple syrup in a pot and slowly bring to a boil, making sure to stir from time to time.
  2. As the cranberries cook, they will eventually pop. When all the cranberries have popped, the sauce is ready when desired texture is met.
  3. Cool on counter top until room temperature then store in air tight container in the refrigerator before serving.

 

Jellied Paleo Cranberry Sauce:
Ingredients:
1 lb fresh raw cranberries, can use frozen if that is all that is available
1 cup orange juice, freshly squeezed from organic oranges
1/2 cup honey or maple syrup, raw and natural, separate 2 tbsps and set aside
1 tbsp unflavoured gelatin, make sure to check the ingredient list for non-paleo ingredients

Directions:

  1. In a small saucepan, combine the cranberries, cranberry juice, and all honey or maple syrup but 2 tablespoons
  2. Turn the heat up to medium and bring to a simmer. Cook for about 7 minutes total
  3. The cranberries will start to pop as you cook them, when they do, you can mash them easily with a potato masher
  4. Remove the mixture from the stove top, place in blender and purée
  5. Pour the mixture from the blender into a fine mesh sieve or small slotted strainer and press the cranberry sauce through, leaving behind the mashed cranberries
  6. Pour strained cranberry sauce back into the saucepan
  7. In a small bowl whisk together the 2 tablespoons reserved honey or maple syrup and the gelatin
  8. Transfer the gelatin mixture into the saucepan containing strained cranberry sauce and whisk vigorously to combine
  9. Pour the saucepan contents into a container of choice, and refrigerate or freeze to chill further for few hours until it sets. Kind of like Jell-O. If freezing thaw before serving.
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