Cranberry sauce is that Thanksgiving side dish that has a bit of a rebellious streak. With its tart and tangy flavor, it serves as a palate cleanser or wake-up-call between savory bites of turkey, potatoes and stuffing. Not everyone is a fan of cranberry sauce, but we're here to make the argument that this paleo cranberry sauce should have a seat at the table.
We can't give all the credit to the bold berry though, because this dish is packed with bright flavor from the colorful oranges and ginger added to it. Ginger is also a well-known stomach-soother so what could be better for a Thanksgiving holiday meal?
Now, you can't just throw cranberries, oranges and ginger into a food processor and expect it to be delicious. Cranberries have a reputation for being bitter (must be some childhood trauma), and oranges don't do much to sweeten the mood. Ginger itself can pack a wallop to the senses (ever eaten pickled ginger at a sushi restaurant?) and it, too, needs to be tamed a bit.
What this recipe really needs is a sweetener, but most artificial and refined sugars are a big no-no in the paleo world. So, what to do?
Coconut, or palm sugar, is made from the sap of the cut buds of the coconut plant. The Phillipene Department of Agriculture claims that coconut sugar has a higher nutrient value and lower glycemic index than that of sugar cane-derived sweeteners. It's tough to say. We're willing to place our bets on coconut sugar being a healthier alternative than refined white sugar, but don't go stirring it into your coffee every morning.
So, now you just add all the ingredients into a food processor, pulse until it's "saucy," and you're all set! Really! It's that easy! This recipe probably takes about 5 minutes to make, so it will be one of your holiday favs for sure.
Makes approximately 4 cups cranberry sauce (8 servings).
Don't serve your next Thanksgiving meal without this delicious paleo cranberry sauce!