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!
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
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.
💗,
Wendi
Jellied Cranberry Sauce (Paleo/AIP)
Course: SidesCuisine: Paleo, AIPDifficulty: Medium6
servings10
minutes8
minutes3
hoursJellied Cranberry Sauce (Paleo/AIP) is a healthier (and tastier!) alternative to the traditional stuff that plops out in the shape of a can. Yum!
Ingredients
2 cups 2 fresh cranberries
3/4 cups 3/4 water
1/3 cup 1/3 fresh-squeezed orange juice
1/4 cup 1/4 pure maple syrup
1/4 tsp 1/4 sea salt
1/8 tsp 1/8 cinnamon
1 TBSP 1 + 1 tsp grass fed gelatin
Directions
- Place all ingredients except gelatin in a large saucepan over medium high heat. Cook for 7 minutes, smashing the berries as it simmers. (Careful! They pop!)
- Quickly transfer contents of saucepan to a food processor. Process until smooth. Strain contents of processor back into the saucepan through a fine sieve. You might need to help it a bit with a rubber spatula because it’s a little thick.
- Sprinkle gelatin over the strained liquid. Whisk it in, and cook over medium high heat until the gelatin has dissolved completely. Beware the lumps! Fill molds as desired, or pour into a serving dish. Place in refrigerator, and chill for at least 3 hours. Keep chilled until ready to serve.
- To serve: if using a serving dish, plop it on the table. If using 4″ mini bundt pans, place molds in a 1″ bath of warm water for 30-60 seconds, just long enough to loosen them. (You may want to run a sharp knife around the edge of the mold.) Remove molds from the bath. Place a plate on top, and quickly invert. Carefully lift the mold away, and voilà!
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Hi! Have you ever tried freezing this?
Hi, Jennifer! I have not. I don’t know how things that are jellied would behave in the freezer. You could always test a little of it to see…
You’ve done it again-gave us another awesome recipe to enjoy something from the before-times! Lol! So yummy Wendi! And it worked for me even though my blender died. I used a potato masher in the pot, then strained through a fine mesh strainer. Thanks for all your recipes!
I’m SO GLAD!!! Thank you for telling me. 😊