Jellied Cranberry Sauce (Paleo/AIP) is a healthier (and tastier!) alternative to the traditional stuff that plops out in the shape of a can. Yum!Jump to Recipe
Thanksgiving is drawing nigh, my friends, and I thought it high time for me to invent a healthier version of cranberry jelly. Yeah, my family is weird. We actually like the stuff that comes in a can, plops out on to a plate in the shape of said can, complete with “decorative” ridges.
But we can change. We can grow. We can adapt from our old ways of high fructose corn syrup consumption! This recipe proves it.
For years, I have stubbornly clung to the ol’ can stuff. The only homemade cranberry sauce I’ve ever had was not the jellied kind, but the lumpy sauce, which I found too tart.
This version that I present to you today is less tart than other versions. And bonus? No seeds!
Tips on molding
I tried chilling these in both 4″ mini bundt pans (the same ones I used for my Gingerbread Mini Bundts), and in ramekins. I’ve pictured these here from the ramekin molds, and I’m here to tell you, if you plan to turn the molded jelly on to a plate – don’t use ramekins! The jelly was nearly impossible to get out of there! It clung to the dish like a cat clinging to a human above a bathtub. Not happening. I think you’ll have better luck with the mini bundts.
Actually, you don’t need a mold at all! Save yourself the trouble, and just chill them in a pretty dish that people can spoon out of.
I hope that you find many, many reasons to be thankful, in spite of the tumultuous year we’ve had. Be defiant in your gratitude!
As always, I am wishing you great love and deep healing.
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