Nom Nom Paleo

Paleo Cran-Cherry Sauce

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It’s Part 3 of my Nomtastic Thanksgiving series! (Check out Part 1 and Part 2 if you’ve just joined the cooking party!)

Paleo Cran-Cherry Sauce by Michelle Tam http://nomnompaleo.com

Sweet and sour is one of my favorite flavor combinations. It perfectly describes my personality. And although I never tried cranberry sauce until I began attending the annual Thanksgiving potluck at my in-laws’, I fell hard for it right away. It didn’t matter if I got a dry piece of turkey breast; a dollop of tangy cranberry sauce would make it all better. But sadly, once I started eating Paleo, I had to skip the cranberry sauce altogether. After all, I knew that most recipes are sweetened with LOADS of white sugar.

But this year, I was determined to come up with a Paleo-friendly version of cranberry sauce—one inspired by the cranberry-cherry-apple juice blends from my childhood. By themselves, cranberries can be unpalatably bitter and sour. But by adding an equal amount of cherries and simmering the fruit in apple juice, I was able to counter the mouth-puckering tartness of the cranberries with some natural sweetness. Prefer a sweeter sauce? Just a touch of honey will do the trick. And if you make this Cran-Cherry Sauce a day ahead and allow the flavors to meld further, it tastes even better.

Paleo Cran-Cherry Sauce by Michelle Tam http://nomnompaleo.com

Serves 6-8 people

Ingredients:

  • 6 ounces frozen cranberries 
  • 6 ounces frozen sweet cherries
  • ¾ cup apple juice (I like Martinelli’s brand)
  • ½ teaspoon minced ginger
  • Pinch of salt
  • 1 to 2 tablespoons honey (optional)

Here’s how to make it:

Measure out the cranberries and cherries…

Paleo Cran-Cherry Sauce by Michelle Tam http://nomnompaleo.com

…and place them in saucepan.

Paleo Cran-Cherry Sauce by Michelle Tam http://nomnompaleo.com

(No kitchen scale? Just use half a 12-ounce bag of cranberries and measure out an equal amount of frozen cherries. Easy peasy.)

Pour in the apple juice…

Paleo Cran-Cherry Sauce by Michelle Tam http://nomnompaleo.com

…minced ginger…

Paleo Cran-Cherry Sauce by Michelle Tam http://nomnompaleo.com

Paleo Cran-Cherry Sauce by Michelle Tam http://nomnompaleo.com

…and a pinch of salt.

Paleo Cran-Cherry Sauce by Michelle Tam http://nomnompaleo.com

Bring the contents of the pan to a boil over high heat…

Paleo Cran-Cherry Sauce by Michelle Tam http://nomnompaleo.com

Paleo Cran-Cherry Sauce by Michelle Tam http://nomnompaleo.com

 …and then reduce the heat to maintain a simmer. 

Cook the sauce for 8 to 10 minutes or until  it’s thickened and the fruit has broken down.

Paleo Cran-Cherry Sauce by Michelle Tam http://nomnompaleo.com

Taste for sweetness and add honey if needed.

Paleo Cran-Cherry Sauce by Michelle Tam http://nomnompaleo.com

Paleo Cran-Cherry Sauce by Michelle Tam http://nomnompaleo.com

Paleo Cran-Cherry Sauce by Michelle Tam http://nomnompaleo.com

Cool to room temperature and serve with your Turkey Day dinner—or better yet, make it up to 3 days in advance and keep it in a tightly sealed container in the fridge.

Paleo Cran-Cherry Sauce by Michelle Tam http://nomnompaleo.com

Paleo Cran-Cherry Sauce by Michelle Tam http://nomnompaleo.com


Looking for more recipes? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPad® app, and in my cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel, December 2013).