Cranberry Sauce {Paleo, Gluten Free}

DSCF3326[1]DSCF3321[1]Cranberry Sauce {Paleo, GF}

Servings: 4 cups


  • 1 tablespoon unflavored gelatin
  • 1/2 cup water
  • 2 (12-ounce) packages of fresh cranberries
  • 3/4 cup of honey
  • Juice of two oranges
  • Zest of two oranges about 2 tsp
  • 1/2 cup apple juice
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon


  1. In a small bowl, sprinkle gelatin over the water and set aside to bloom.
  2. In a medium saucepan combine the cranberries, orange juice, honey, orange zest, nutmeg and cinnamon over medium heat. Bring to a boil and then reduce heat to a simmer until the berries break open, about 20 minutes.
  3. Whisk in the bloomed gelatin until dissolved.
  4. Remove the sauce from heat and transfer to a bowl. Allow to cool to room temperature, then cover and refrigerate for 4 hours or until thick. Serve chilled and enjoy!

Can be stored in an airtight container in the refrigerator for up to 1 week.DSCF3325[1]

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