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Cranberry Sauce

Cranberry sauce is a traditional Thanksgiving and Christmas staple that I had never tried until I decided to make it from scratch last year. I just could never bring myself to eat that jellied blob that came out of the can. I’ve just let B go buy his can if he really wanted it. Last year I could sit by and watch no longer. It turns out that making it from scratch is almost as easy as opening a can.


Cranberry Sauce | a kitchen cafe


Seriously, it takes so little effort and the results will have you tossing those jelly cans out the window. It’s absolutely delicious! We had a bit leftover last year after one of the holidays and we finished it off by spreading it on yummy bread or stirring it into greek yogurt. I love the hints of orange and cinnamon and your house will smell amazing while it’s cooking. Dual purpose!


See bottom for note on Paleo substitutions.


Cranberry Sauce | a kitchen cafe


Cook time: 20 minutes


12 oz bag of fresh cranberries

1 orange, zested and juiced

1/2 tsp cinnamon

1 cup organic sugar

1/4 tsp vanilla

pinch of salt


-Combine all ingredients in a medium saucepan over medium low.

-It may seem like there’s not enough liquid, but the cranberries release moisture as they cook and adding liquid will result in a more soupy finish.

-Stir to combine and cook for 20 minutes, stirring occasionally, until cranberries have popped and reduced.

-Let cool completely before serving.


**Can be made Paleo by substituting coconut sugar for regular.

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