Everyone has a cranberry sauce recipe, but I make mine differently than most. I do not use orange juice, but rather, all natural, unsweetened cranberry juice and apple cider. I add a cinnamon stick and a few sprigs of rosemary, and a grated apple for sweetness and thickness. I don’t cover up the cranberry’s natural tartness, I celebrate it. It was not my intention when developing this recipe, but this happens to be paleo-friendly since it has no added sugar, refined or otherwise.
To me, most cranberry sauce is just too sweet. I don’t want to eat jam on my turkey. I want something to counter all of the richness. This is meant to be a condiment, like mustard or horseradish. A little dab will do you just fine.
Not only is this the perfect, tart counterpoint to all the richness, it is also so incredibly good smeared on a cracker with some soft Brie cheese.
Naturally sweetened with shredded apple and apple cider, this ruby red, whole cranberry sauce is the perfect tart and tangy counterpoint to all of the richness on the Thanksgiving table.
- 2 bags of fresh cranberries
- 1 cup unsweetened cranberry juice
- 2 cups apple cider
- 1 apple, peeled and grated
- 1 cinnamon stick
- 1 sprig fresh rosemary
- Place all ingredients in a large saucepan.
- Cook over medium high heat until liquid reduces and cranberries pop.
- Let cool to room temp and store in refrigerator until ready to serve.
Total Time: 35 minutes
For more Thanksgiving side dish suggestions from Wild Thistle Kitchen, go to https://wildthistlekitchen.com/thanksgiving-side-dishes/.