Cranberry Sauce
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My Notes:
Show Nutritional Info
| This is our estimate based on online research. | |
| Calories: | 45 |
| Fat: | 0 g |
| Carbohydrates: | 10 g |
| Protein: | 0 g |
| Calculated for total recipe. | |
Serves: 6–8
Serves: 6–8
Ingredients
- 1 cup 1 cup Orange Juice, freshly squeezed
- 1 lb 1 lb Cranberries (Fresh)
- 1 Tbsp 1 Tbsp Maple Syrup, Grade B
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Begin by rinsing the cranberries in a colander, and remove any cranberries that have gone bad.
- Place cranberries and orange juice in a sauce pan and bring to a boil, stirring occasionally.
- After boiling a few minutes, cranberries will begin to pop open. Continue to stir.
- Once they have popped, stir in the pure maple syrup and allow to cool before serving.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
I made this last year for Thanksgiving, and it turned out fantastically! I’m so excited for Thanksgiving again, mainly because I’m now a huge cranberry sauce fan
I made this and added the zest of a orange I juiced. I love it on chicken, turkey or pork!!!