Low Carb and Paleo Cranberry Sauce with Apple | AIP-friendly
User Reviews
5.0
69 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
5 mins
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Total Time
25 mins
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Servings
6
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Calories
69 kcal
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Course
Condiments
-
Cuisine
American
Low Carb and Paleo Cranberry Sauce with Apple | AIP-friendly
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The ultimate homemade AIP-friendly, paleo, and low-carb cranberry sauce made with apple! This gluten-free and low sugar recipe takes a twist on the classic version by using no orange and is simply the perfect sauce for you to serve on Thanksgiving, Christmas, or other special occasion dinners.
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Ingredients
- 20 ounces cranberries (fresh or frozen, about 600 grams)
- 1 cup diced and peeled apple (any sweet variety such as sweet delicious or gala)
- ⅓ cup applesauce
- 2 cinnamon sticks (or ½ teaspoon cinnamon)
- 2-4 cloves
- 1 clementine
- ¾ cup monk fruit sweetener - optional, see notes below (or a suitable paleo, low carb or AIP-friendly sweetener)
- clementine peels (optional - for the aroma)
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Instructions
- Heat a skillet or small pot under medium heat. Stir in the cranberries, diced apple, clementine, clementine peels (rinds), applesauce, sweetener (optional), cinnamon sticks and cloves then use a wooden spoon or spatula to combine.
- Reduce the heat to a low setting and allow the cranberry sauce to simmer, stirring from time to time. Allow it to cook for about 25 minutes (or until the cranberries and apples are soft and break easily when pressed with the back of a fork).
- Finally, remove the peels and cloves and set them aside then allow the sauce to cool completely before serving. This AIP cranberry sauce pairs up well with roasted turkey, grilled meats, or fish, just to mention a few examples.
Notes
- Thicken up the sauce by cooking it longer at low heat. This will give the liquid more time to evaporate and the sauce enough time to thicken up. I also like to thicken my homemade paleo cranberry sauce by making a slurry comprising one tablespoon of arrowroot or tapioca flour with two tablespoons of water. Use xanthan gum or keto-approved gelatine for low-carb.
- To make your sauce chunky, scoop out about a serving spoonful of the cranberry sauce from the pot and set it aside in a small bowl (this is because the ingredients get softer and mushier the longer they cook). Allow the remaining sauce to simmer and spoon in the previously set aside sauce back to the pot, once most of the liquid has evaporated.
- Make the cranberry sauce less thick by simply adding in some liquid (water, apple juice, or orange juice). I would advise you to add the liquid one tablespoon at a time, so it does not get too watery. You can also stir in some more apple sauce.
- The monk fruit sweetener is optional so feel free to omit it or use other sweeteners such as honey if you prefer. You can also use more of it if you like your cranberry sauce sweet.
Nutrition Information
Show Details
Calories
69kcal
(3%)
Carbohydrates
18g
(6%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
3mg
(0%)
Potassium
140mg
(4%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
75IU
(2%)
Vitamin C
20mg
(22%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 69 kcal
% Daily Value*
| Calories | 69kcal | 3% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 3mg | 0% |
| Potassium | 140mg | 3% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 20mg | 22% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
69 reviews
Excellent
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