Paleo Cranberry Sauce:
This Paleo Cranberry Sauce recipe is a great substitute for all the sugar laden cranberry sauces that you find at your typical grocery stores. Those things sit in aluminum cans where the acidic nature of the cranberry leaches BPA and other toxic chemicals into the cranberry sauce.
They are also loaded with high fructose corn syrup and other sugar alternatives and preservatives. This recipe just uses real cranberries and anti-oxidant rich, blood sugar stabilizing herbs to help support your bodies ability to use the sugar in the cranberries more effectively without promoting inflammation.
Paleo Cranberry Sauce
Yield 6 Servings
- 1 pound fresh cranberries (ideally organic)
- 1 cup unsweetened cranberry juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon ground nutmeg
- A few drops of stevia for added flavor
Step #1: Wash and pick through cranberries to get any debris off.
Step #2: Mix all of the ingredients together in a saucepan over medium-high heat. Bring the sauce to a boil, then reduce heat to medium-low and simmer until the berries begin to break, or for about 20 minutes.
Step #3: Remove from heat and let cranberry sauce sit until it reaches room temperatures. The sauce will thicken as it cools.
***The nutrition info for this recipe is based on the linked ingredients above**
Courses side dish
Amount Per Serving
% Daily Value
Total Carbohydrates 15 g
Dietary Fiber 3 g
Sugars 12 g
Protein 0.5 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Additional Notes: This can be made up to 3 days ahead of time and refrigerator. If you want to use it longer than 3 days, it is best to store in the freezer.
Dr Jockers Comments:
Most cranberry sauces are full of high fructose corn syrup, artificial flavorings and preservatives. It is ideal to get organic cranberries because berries are thin skinned and are typically highly sprayed with chemicals. So organic is the best way to go!
This recipe uses tons of anti-oxidant rich herbs such as cinnamon which has a powerful ability to stabilize blood sugar. Ginger is amazing for the stomach, liver and gut. Having ginger in this will help make the Thanksgiving meal much more digestible as it helps to stimulate hydrochloric acid in the stomach and bile production and release from the liver.
You can use honey or stevia but my personal preference is stevia as it is natural and has no effect on blood sugar.