Jellied Cranberry Sauce (Paleo/AIP)

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 (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.

💗,

Wendi

Jellied Cranberry Sauce (Paleo/AIP)

Recipe by Wendi’s AIP Kitchen – http://www.wendisaipkitchen.com

Course: SidesCuisine: Paleo, AIPDifficulty: Medium

Servings

6

servings

Prep time

10

minutes

Cooking time

8

minutes

Refrigerate

3

hours

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!

Ingredients

• 2 cups fresh cranberries

• 3/4 cups water

• 1/3 cup fresh-squeezed orange juice

• 1/4 cup pure maple syrup

• 1/4 tsp sea salt

• 1/8 tsp cinnamon

• 1 TBSP + 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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