Thanksgiving is right around the corner but Paleo Cranberry Sauce isn’t just for turkey day. If you’ve never made your own cranberry sauce, give it a try. I doubt you’ll ever buy the pre-made stuff again.
I really didn’t realize how stinking easy it was to make cranberry sauce, until I played around with it. But then, that’s typically how it goes. You never realize how easy it is to make premade and packaged foods until you try. And since I prefer fresh over packaged I decided to give it a whirl.
I recently made a batch of pumpkin-cranberry muffins (as seen in the photo above) and had some leftover whole cranberries. I used the leftover cranberries to make some cranberry sauce and served it over baked seasoned flounder for lunch. On the side we had a baby kale and avocado salad drizzled with balsamic.
I have to say I wasn’t sure if this Paleo Cranberry Sauce and flounder were going to pair well together. Cranberry sauce with turkey is typical and I’ve served it with chicken before as well but the flounder definitely worked too.
Whole cranberries are available in the fresh fruit and vegetable isle and the freezer isle, so give it a try and let me know what you served yours with. I’d recommend a spoon. ;)
Paleo Cranberry Sauce
- 1 cup whole cranberries
- 1 teaspoon raw honey
- Add cranberries to a small pot over medium heat.
- Stir and heat until all berries burst.
- Add honey and mix to combine.
- Remove from heat and serve.
- Enjoy! :)