I am finally hopping on the Thanksgiving bandwagon and posting one of my favorite side dishes for this holiday; le cranberry sauce.
Last year was my first year making homemade cranberry sauce and it was pretty good, but was missing a little somethin’ somethin.’ So this year I decided to step it up a couple notches.
My new version is a little more tart, which I love, but if its not your thing, tweak it to make it sweeter. This recipe is pretty versatile. My little taste testers approved of it too, and did I mention that it’s paleo, cause it is!!
Pomegranate Cranberry Sauce
-1 bag of cranberries
-1/3 cup unsweetened applesauce
-zest of 1/2 orange
-juice of 1/2 orange
-2 1/2 tbl pure maple syrup
Place all ingredients in a pot except for maple syrup and pomegranate seeds. Cook on medium stirring frequently. The cranberries will begin to pop and get soft. Once you start hearing them pop pour in maple syrup. Continue stirring for about 10 min.
When you have a couple minutes left add in pomegranate seeds and stir to mix thoroughly. Take off heat, place in a dish and let cool in fridge for at least 2 hours.
Serve alongside your turkey or eat by itself!