Here's my favorite cranberry sauce recipe! It's vegan, gluten-free, refined sugar free, and whoa, it's paleo-friendly too!
Ingredients
- 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
Instructions
- 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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