Here's my favorite cranberry sauce recipe! It's vegan, gluten-free, refined sugar free, and whoa, it's paleo-friendly too!
- 1 12 oz bag of frozen cranberries
- ¾ cup orange juice
- ¼ cup orange zest
- ¾ cup coconut sugar
- 1 tablespoon tapioca flour or arrowroot flour or corn starch this is to thicken the sauce since we are using frozen cranberries
- ½ teaspoon vanilla extract
In a large skillet over medium heat, add the orange juice and coconut sugar.
Whisk together so there are no clumps.
Add the vanilla extract, followed by the cranberries, and then the tapioca/arrowroot/corn starch, and orange zest.
Mix everything together well.
Once the mixture comes to a soft boil, cover, turn the heat to low, and cook for 35 minutes, or until the sauce gets nice and thick.
I like to remove the cover every few minutes and give everything a nice stir.
Garnish with extra orange zest.
Calories: 117kcal | Carbohydrates: 30g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.03g | Sodium: 41mg | Potassium: 120mg | Fiber: 3g | Sugar: 18g | Vitamin A: 116IU | Vitamin C: 30mg | Calcium: 15mg | Iron: 0.2mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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