7 Paleo Thanksgiving Recipes (2 of 7) – Cranberry Sauce
Today’s Paleo Thanksgiving Recipe is the bright and very sweet, Cranberry Sauce! This is one of my Thanksgiving favorites by far! I love how amazing it tastes and the few ingredients it calls for.
This Paleo Cranberry Sauce has a twist of its own…it’s made with grapefruit juice instead of the regular orange juice. I just thought grapefruit would add a wonderful zing to it, and I was right.
According to a study in the Journal of Agriculture and Food Chemistry, grapefruit can help lower cholesterol levels by 15% and triglycerides by 27% if consumed on a regular basis. This fruit also aids fat burning and stabilizes blood-sugar and insulin levels. Grapefruit contains high levels of Vitamin C, which is great for your skin and gives your immune system a boost.
Such a beneficial fruit! Love foods that not only taste great, but help our bodies be better bodies.
Make sure you prepare this cranberry sauce ahead of time, so you have time to chill it in the refrigerator for a while before serving along with your Paleo Turkey! I think it tastes better that way 
.
Tools You’ll Need:
- Medium Saucepan
- Citrus Squeezer
- Measuring cups
- Measuring spoons
Ingredients:
- 1 lb. fresh cranberries
- ¾ cup freshly squeezed grapefruit juice
- ¼ cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- ½ cup raw honey
- 1/8 teaspoon allspice
Steps:
- Place saucepan under medium heat; add grapefruit juice, lemon juice, raw honey and allspice. Stir until honey melts. Juice should be slightly simmering.
- Add cranberries and continue to stir.
- As the cranberries cook, they’ll pop. The sauce is ready when all cranberries have popped.
- Let sauce cool in refrigerator and serve with turkey.
* Serves 12
* Nutritional Information (per serving): 67calories; 0g fat; 18g carbohydrates; 0.1g protein.
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Tags: allspice, cranberries, cranberry sauce, grapefruit, holidays, lemon juice, RAW honey, thanksgiving
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Comments (5)
Donna Smith
| #
I saw a recipe very similar this this one that said it’ll keep for up to a week in the refrigerator if you want to get started cooking early.
Reply
Mariel Lewis
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Hi Donna! Yes it will
. Tastes as good as freshly made too!
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Clara
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I made this for Thanksgiving and it was GREAT! Thank you so much for the recipe! For the past 6 years I’ve been making a Martha Steward recipe that calls for 2+ cups of white sugar – this delicious side made me realize that has been utterly unnecessary. Thanks for another hit!
Reply
Sue
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Can this be frozen?
Reply
Mariel Lewis
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Hi Sue! I am not sure, as I didn’t freeze mine. I don’t see why it wouldn’t freeze well though. Give it a shot!
Reply