“It’s not from a can” – Grandparents everywhere.
Same color as the canned stuff, but way better (I promise).
Once upon a time I actually enjoyed the processed cranberry sauce from a can. Perhaps because it was all that I knew of at the time, and was a staple at family holiday meals. You know, feels like home and stuff. I grew up with Grandparents that stressed the importance of using fresh ingredients, and they always reminded you that their culinary creations were not from a can, just in the event you may have suspected such malarky! Yet at the dinner table for Thanksgiving (turkey day for some) there was always that can-shaped hunk of cranberry sauce. I’ve since grown up, gone to school for nutrition, forgotten about stuff learned in school for nutrition, and have decided to teach people clean eating through the use of slow cookers. Phew. So here we are, making paleo cranberry sauce that is way better than that can-shaped, thing. It is tart, yet it also has some sweet. This is the stuff that you should spread on top of that dry turkey someone else made to lubricate it down your hatch, or to put on that turkey sandwich that you won’t be eating the day after. Trust me, I know you go off the paleo wagon, and I won’t be calling the Paleo Police. It’s fine, you’re normal.
I also want you to keep in mind that a sweet fruit-based sauce should be considered a condiment, and not something that you eat at will. For that reason this recipe is based off of a single 14 ounce bag of cranberries. It will yield you about 3 cups of cranberry sauce when it cooks down. This should be enough to satisfy a family of four, yet if you have more people to cook for, just simply double all of the ingredients and add an hour to the cooking time.
What you need:
- One 14 ounce bag of cranberries.
- One medium Bartlett pear, cored and diced smaller than the cranberries.
- Juice and zest of one medium orange.
- One tablespoon of freshly grated ginger.
- 1/4 cup raw honey.
- 1/4 cup coconut sap crystals.
How you make it:
- Wash your cranberries. Strain excess water off before dumping into your slow cooker.
- Add your pear, orange juice, orange zest, and ginger. Stir.
- Add your honey and coconut crystals and try your best to stir evenly. If clumps form, set them towards the top.
- Leave your lid slightly cracked to allow excess moisture to cook off, which will provide a thicker sauce.
- Cook on high for 2 hours or low for 4 hours. If doubling the recipe, cook on low for 3 hours or high for 5 hours.
You should cook these too: