3-ingredient paleo cranberry sauce is so easy and takes just 15 minutes from start to finish. Once you try this simple cranberry orange sauce it will become a family favorite on your holiday table!
This 3-ingredient paleo cranberry sauce is incredibly simple. It's made with fresh whole cranberries and orange juice – and it's one of the easiest Thanksgiving dishes to make from scratch. Fresh cranberry sauce takes just 15 minutes to make. You can make it the day before. And it's naturally gluten-free, grain-free, and dairy-free.
I always make fresh cranberry sauce for the holidays. It is so fast and easy, there's no reason to buy it. And the great thing about making your own is that you can control the ingredients. Make it as sweet or as tart as you like by adjusting the amount of honey. Make a vegan version by swapping out the honey for maple syrup. Or stir in your favorite holiday flavors to make your own signature cranberry sauce.
Paleo cranberry sauce three ways
Cranberry Orange Sauce – This simple 3-ingredient cranberry sauce is great on its own, or as the base for different flavor variations.
Here are a couple of different flavors to try:
Dijon Cranberry Sauce – Stir in a tablespoon of Dijon mustard once the sauce is cooked. This is a great variation for sandwiches the next day.
Spiced Cranberry Sauce – Add a cinnamon stick and a few whole cloves to the sauce while cooking. Cut a strip of orange peel and poke the cloves through it so it will be easy to remove the whole spices once the sauce has cooked.
The possibilities are endless for this 3-ingredient paleo cranberry sauce. However you make it, add fresh cranberry sauce to your paleo Thanksgiving menu. (And if you have any leftovers, try this super-easy cranberry salad dressing.)
This 3-ingredient paleo cranberry orange sauce is so easy and takes just 15 minutes from start to finish.
- 12 ounces fresh cranberries
- 3/4 cup fresh orange juice
- 1/2 cup honey or maple syrup, to taste
Combine cranberries, orange juice, and honey in sauce pan. Simmer over medium heat, until berries pop and sauce thickens, about 10 - 15 minutes.
Cool completely and refrigerate.
Serve at room temperature.
Use less honey for a more tart cranberry sauce. Or substitute maple syrup for a vegan version.