AIP Cranberry Sauce

I never cared for cranberry sauce as a kid, what is there to like about something that looked like dog food after all…I found a recipe when I was preparing for my first time hosting Thanksgiving, when I was around 18 or 19, if I remember correctly it came from Food Network. Well as things tend to go in my world, they get tweaked until they evolve into a whole different entity. Safe to say over the last 20 years I’ve really made this recipe mine, its latest iteration I was thrilled to notice it was completely AIP without even trying! Those are the best recipes! Refined sugar free, sweetened with only fruit and a wee bit of honey, its sure to brighten your autoimmune paleo Thanksgiving plate.

Full disclosure- this isn’t a fresh batch pictured, because we aren’t doing a traditional Thanksgiving this year, it is previously frozen. I I will get around to making some to replenish my freezer stash at some point while cranberries are in the store, because I really do love the stuff, on both poultry and pork as well as salad dressings and anywhere else that needs a punchy bright note. I’ve scaled it down for the rational folk, but if you love it like I do then by all means make a butt-load! I typically start with a 5 lb bag of cranberries and freeze whatever is left after a couple days of turkey leftovers in one-cup portions. There are no rules that say you can’t enjoy cranberry year round, no matter what you call it- Relish, Chutney or just Cranberry sauce. Oh, and did I mention, the Instant Pot can practically make this for you and it can be made in advance, like a week or even a year. Serve hot or cold, whichever your preference.

AIP Cranberry Sauce

Ingredients

1 lb bag of cranberries

1/2 cup pineapple, diced small, or one medium apple or pear, small dice

1 medium orange, zested and juiced

pinch of sea salt

1 tsp fresh grated ginger, more if you dig it on the spicy side

1 -2 cinnamon sticks, whole

1/4-1/3 cup of honey, start with less, you can always add more

Method

Combine all ingredients in a non-reactive pot or the insert of your Instant Pot. Simmer over medium-low heat until the berries pop and release their juices and get merry with the other fruit. Continue to cook, covered until you can drag a spoon across the bottom and it takes a few seconds to fill in.

Find and remove the cinnamon sticks so nobody accuses you of feeding them wooden bits.

*If you’re using the IP you can cook under pressure for 3 minutes and then switch to slow cook when the time is up. Depending on the size of your cooker you may need to add additional liquid to get it to come to pressure. I have tested it in my 6 qt and had good results. If the juice of your orange is less than half a cup or doesn’t completely cover the bottom of your IP add 1/4 cup of water or juice of your choice to keep it from scorching.

**If you prefer a jellied type cranberry mold bloom 2 Tbsp unflavored gelatin in cold water and incorporate in to finished cranberry sauce while it is hot and transfer to jelly mold. To unmold simply dip the mold in hot water very briefly or use a warm wet towel around the outside.